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Cheesy Sweet Chilli Veggie Burger

Cheesy Sweet Chilli Veggie Burger

Cheesy Sweet Chilli Veggie Burger

with Seasoned Fries and Rocket Salad

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Our Cheesy Sweet Chilli Veggie Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•New

•Climate Conscious

Allergens:

Milk

•Sulphites

•Soya

•Cereals containing gluten

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Medium Tomato

32 grams

Sweet Chilli Sauce

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten May contain traces of: Milk, Egg, Soya)

40 grams

Wild Rocket

Not included in your delivery

2 tbsp

Mayonnaise

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3353 kJ

Energy (kcal)801 kcal

Fat34.6 g

of which saturates58.1 g

Carbohydrate93.5 g

of which sugars16.9 g

Protein29.7 g

Salt2.6 g

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

Utensils

•Baking Tray

•Grater

•Medium Bowl

•Pan

•Lid

Instructions

Eyes on the Fries

1

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle with the roasted spice and herb blend, 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.

Start the Prep

2

Meanwhile, grate the Cheddar cheese.

Cut the tomato into 2cm chunks.

Tomato Time

3

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss the tomatoes through the dressing, then set aside.

Fry the Burgers

4

When the fries have 10-12 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, fry the plant-based burgers until browned, 3-4 mins on each side.

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.

Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Finishing Touches

5

Just before everything's ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.

Just before serving, add the rocket leaves to the bowl of tomatoes and dressing. Toss to coat in the dressing.

Stack and Serve

6

When everything's ready, spread the mayo (see pantry for amount) over the bun bases and sweet chilli sauce over the lids.

Top the bases with the cheesy plant-based burgers and some of the dressed rocket leaves, then sandwich shut with the bun lids.

Serve your burgers with the seasoned fries and remaining salad on the side.

Enjoy!

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