Greek Style Veggie Burger and Oregano Chips
with Baby Leaf Salad, Goat's Cheese and Pickled Onion
Pickled onion, cucumber salad and crumbly cheese give Greek inspired flavour to this tasty vegetarian burger. Served up with oregano chips inspired by the classic Greek side patates tiganites, this is a taste of summer at home.
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 Oregano
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine 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)
1 unit(s)
Baby Cucumber
50 grams
Baby Leaf Mix
75 grams
Goat's Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Mayonnaise
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 chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, 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, halve and peel the red onion. Thinly slice half the onion, then cut the other half into wedges.
When the chips have 20 mins remaining, add the onion wedges to the tray, drizzle with oil and toss together. Return to the oven for the remaining time until softened, 15-20 mins.
Meanwhile, in a medium bowl, mix together the red wine vinegar, a pinch of salt and the sugar for the pickle (see pantry for amount). Stir in the thinly sliced onion and set aside to pickle.
When the chips have 10 mins remaining, place the veggie burgers on a lightly oiled baking tray.
Bake on the middle shelf until browned, 6-7 mins. IMPORTANT: Ensure they're piping hot throughout.
Meanwhile, halve the burger buns.
Trim the cucumber, then halve lengthways. Thinly slice widthways.
Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.
When the burgers are cooked, drizzle over the honey (see pantry for amount) and turn to glaze both sides.
Add the baby leaves to the bowl of pickled onion with a drizzle of oil, then toss together.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases.
Top the bases with the glazed burgers and a handful of the pickled onion salad. Finish by crumbling on the goat's cheese then sandwich shut with the bun lids.
Toss the cucumber through the remaining salad and serve alongside along with the oregano chips.
Enjoy!
