Caramelised Onion Veggie Burger and Cheesy Fondue Dip
with Chips
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May contain traces of: Wheat, Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
10 grams
Butter for the Sauce
½ tsp
Sugar for the Onions
1 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
¼ tsp
Salt for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Stir in the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
Once cooked, remove from the heat and set aside for later.
Meanwhile, grate the Cheddar.
Heat the butter in a medium saucepan until melted, sprinkle over the flour and cook on a low heat, stirring frequently for 1-2 mins.
Gradually pour in the water for the sauce (see pantry for amount) constantly stirring, until there are no lumps, 3-4 mins.
Increase the heat to medium, add the creme fraiche, Cheddar, Dijon mustard and salt for the sauce (see pantry for amount).
Cook, until thickened and the cheese is melted, 2-3 mins. Season generously with pepper and remove from the heat. Add a splash of water if the sauce looks too thick. Taste, season with more salt or pepper if you feel it needs it.
Meanwhile, halve the burger buns.
When there is about 8 mins of potato cooking time remaining, place the burgers on a lightly oiled baking tray.
Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout
Just before you are ready to serve, pop the buns into the oven to warm through, 2-3 mins.
Reheat the fondue sauce if needed, then pour into ramekins.
Share the bases of your burger buns to your serving plates and spread over the mayo (see pantry for amount). Top with a handful of rocket and transfer the veggie burgers on top.
Add the caramelised onions on top of the burger and sandwich shut with the bun lid.
Transfer your chips and the ramekins of fondue alongside for dipping.
Enjoy!
