Cheddar Beanie Burger
with Chips and Nutty Salad
Rich but very light, brioche is made from a bread dough that has been enriched with so much butter it's almost halfway to being a cake! You could say it has been 'breadazzled'... It's the perfect bun for these savoury veggie burgers. Served with wedges and a lovely fresh salad, they're a real treat!
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
1
Potato
1
Mixed Beans
1
Flat Leaf Parsley
½
Lemon
60
Mature Cheddar Cheese
(Contains Milk)
1.5
Ground Cumin
1.5
Ground Coriander
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Wholegrain Mustard
(Contains Mustard)
2
Vine Tomatoes
1
Wild Rocket
25
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
2
Onion Marmalade
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220 degrees. Lightly oil two baking trays and pop them in your oven to get hot. Cut the potato into wedges about the size of your index finger. Drain and rinse the mixed beans in a colander. Finely chop the parsley (stalks and all). Zest the lemon on the fine side of your grater, then grate the cheddar cheese on the coarse side.
Pop the potato wedges onto one of your baking trays. Drizzle over a little oil and season with a pinch of salt and a grind of black pepper. Put on the top shelf of your oven. Cook until crispy, 25-30 mins. Turn halfway through.
Tip the mixed beans into a mixing bowl and mash them with a fork until they're broken up (a few whole ones are fine). Add the parsley, a pinch of lemon zest and half the cheese along with the cumin, coriander, panko breadcrumbs and half the wholegrain mustard. Also add a pinch of salt and a good grind of black pepper then mix it all together with your hands until well combined.
Shape the mixture into burgers - one per person - with your hands. TIP: Make sure you pack them tightly, you don't want them to fall apart! Remove the empty baking tray from your oven and place the burgers on it. Pop them on the middle shelf of your oven. Cook for 25 mins. Carefully turn them halfway though.
Meanwhile, slice half the vine tomatoes into 1cm thick slices. Chop the other half into 2cm cubes. Keep them separate. Make your dressing: squeeze the lemon juice into a large bowl and add the remaining mustard and olive oil (amount specified in the ingredient list). Keep to one side. Slice the brioche buns in half. When the burgers and wedges are cooked, remove them both from the oven and switch to a high grill setting.
Sprinkle the remaining cheese on top of the burgers and pop the brioche buns on the baking tray as well, cut side up. Grill until the buns are golden and the cheese has melted, 3 mins. Toss the rocket, chopped tomatoes and walnuts in the dressing. Spread a little onion marmalade on each bun and put a burger on top. Lay on the sliced tomatoes and finish with the brioche tops. Serve with the wedges and a portion of nutty salad.
