Cheesy Sweet Chilli Veggie Burger
with Fries and Rocket Salad
- Milk
- Sulphites
- Soya
- Cereals containing gluten
- Wheat
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
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: Wheat, Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, 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
Utensils
Instructions
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, 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.
Meanwhile, grate the Cheddar cheese.
Cut the tomato into 2cm chunks.
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.
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.
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.
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 fries and remaining salad on the side.
Enjoy!
