Fig Jam and Goat's Cheese Veggie Burger
with Cheesy Rosemary Chips and Apple & Walnut Salad
Super indulgent and packed full of flavour, this Fig Jam and Goat's Cheese Veggie Burger is your favourite vegetarian burger brought to the next level.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
1 unit(s)
Apple
20 grams
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
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)
75 grams
Goat's Cheese
(Contains: Milk)
40 grams
Wild Rocket
40 grams
Fig Jam
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
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.
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, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Toss the apple through the dressing and set aside for later.
When turning the chips halfway through cooking, sprinkle over the hard Italian style cheese.
When the chips have 10 mins left, place the plant-based 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's 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 dressed apple.
When everything's ready, spread the goat's cheese over the cooked burgers.
Spread the mayo (see pantry for amount) over the bun bases, add a handful of the remaining rocket and top with the goat's cheese burgers. Spread the fig jam over the bun lids and sandwich shut.
Serve with the cheesy chips and apple and walnut salad alongside.
Enjoy!
