Fig Jam and Goat Cheese Veggie Burger
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Fig Jam and Goat Cheese Veggie Burger

with Cheesy Rosemary Chips and Apple and Walnut Salad

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 sachet(s)

Dried Rosemary

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 unit(s)


20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

2 unit(s)

Burger Buns

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

75 grams

Goat's Cheese

(Contains Milk)

40 grams

Wild Rocket

40 grams

Fig Jam

Not included in your delivery

1 tbsp

Olive Oil

½ tsp


2 tbsp



Nutritional information

Energy (kJ)4012 kJ
Energy (kcal)959 kcal
Fat46.7 g
of which saturates15.8 g
Carbohydrate100.4 g
of which sugars23.6 g
Protein36.4 g
Salt2.73 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl



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, sprinkle over the dried Rosemary, 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.

When turning the chips halfway through cooking, sprinkle over the hard Italian-style cheese.


In the meantime, quarter, core, and finely chop the apple (no need to peel).

Roughly chop the walnuts.

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

Toss the apple through the dressing and set aside for later.


Meanwhile, when the chips have 10 mins left in the oven, place the burgers on a lightly oiled baking tray and bake on the middle shelf until browned, 8-9 mins. IMPORTANT: Ensure they're piping hot throughout.


When there is 5 mins of cooking time left, halve the burger buns. Pop them onto the burger tray in the oven to warm through, 2-3 mins.

Meanwhile, toss the walnuts and half the rocket through the apple.


When everything's ready, crumble and spread the goat cheese over the burgers.

Spread the mayo (see pantry for amount) over the bun bases,add a handful of the remaining rocket and top with the goats cheese burger. Spread the fig jam on the cut-side of the bun lids and sandwich shut.

Serve with your cheesy chips and apple and walnut salad alongside.


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