Cheese & Caramelised Onion Plant-Based Burger

Name: Cheese & Caramelised Onion Plant-Based Burger with Wedges and Rocket & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 30 grams Mature Cheddar Cheese; 1 unit(s) Medium Tomato; 2 unit(s) Burger Buns; 15 milliliter(s) Cider Vinegar; 2 unit(s) Unconventional Plant-Based Burgers; 30 grams Onion Marmalade; 40 grams Wild Rocket; 1 tbsp Olive Oil for the Dressing; ½ tsp Sugar for the Dressing; 2 tbsp Mayonnaise

with Wedges and Rocket & Tomato Salad

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Our Cheese & Caramelised Onion Plant-Based Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•Climate Conscious

•New

Allergens:

Milk

•Gluten

•Schwefeldioxide und Sulfite

•Soja

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.

Total40 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Medium Tomato

2 unit(s)

Burger Buns

(Contains: Gluten May contain traces of: Latte, Uova, Soja)

15 milliliter(s)

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soja May contain traces of: Glutenhaltiges Getreide)

30 grams

Onion Marmalade

40 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kcal)795 kcal

Energy (kJ)3327 kJ

Fat34.7 g

of which saturates58.1 g

Carbohydrate91.4 g

of which sugars16 g

Dietary Fibre40.6 g

Protein29.4 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grater

•Medium Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, grate the Cheese cheese.

Cut the tomato into 2cm chunks.

Halve the burger buns.

Put the cider vinegar in a medium bowl with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together.

Add the tomatoes to the dressing and mix again, then set aside.

When the wedges have 12 mins remaining, place the plant-based burgers on a lightly oiled large baking tray.

Bake on the middle shelf until browned, 8-9 mins.

Once the burgers are cooked, remove from the oven and place the cheese on top of them. Put the burger buns on the same baking tray.

Return to the middle shelf of your oven until the cheese is melted and the buns are warmed through, 2-3 mins.

When everything's ready, spread the mayo on the bun bases (see pantry for amount) and the onion marmalade on the bun lids. Top the bases with the cheesy plant-based burger and a handful of rocket, then sandwich shut with the bun lids.

Add the remaining rocket to the bowl of tomatoes and toss to coat in the dressing.

Serve your burgers with the wedges and salad alongside.

Enjoy!