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Middle Eastern Inspired Veggie Burger and Chips
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad

Recipe Development Team
Recipe Development TeamUpdated on September 27, 2025
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Looking for a taste of everyday luxury? This Middle Eastern Inspired Veggie Burger and Chips is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Veggie
•Medium Spice
•New
Allergens:
Sulphites
•Milk
•Soya
•Cereals containing gluten
•Wheat

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Corn on the Cob

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

40 grams

Dried Apricots

(Contains: Sulphites)

50 grams

Harissa Paste

30 grams

Onion Marmalade

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

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)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4042 kJ
Energy (kcal)966 kcal
Fat37.1 g
of which saturates13.1 g
Carbohydrate113.3 g
of which sugars30.2 g
Dietary Fibre16.7 g
Protein33.9 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Aluminum Foil
•Pan

Cooking Instructions and Tips

PDF
Chip, Chip Hooray
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 chips (no need to peel). Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Pop the chips onto a large baking tray. Drizzle with oil, 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Get Dressed
2

Meanwhile, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the top shelf until tender, 25-30 mins.

Next, 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. 

Halve the tomatoes, add to the dressing and mix together. 

Now for the Sauces
3

Cut the dried apricots into small pieces. In another small bowl, combine the apricots, harissa paste and onion marmalade - this is your harissa relish. 

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Pop the mint into another small bowl along with the yoghurt. Season with salt and pepper, mix and set aside. 

Fry the Burgers
4

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

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

Finish Up
5

Halve the burger buns.

Pop into the oven to warm through, 2-3 mins.

Assemble and Serve
6

Transfer the burger buns to your plates and spread the mint yoghurt over the bun bases. Top with the burgers, then crumble over the Greek style salad cheese.

Add a small handful of rocket, then spread the harissa relish onto the bun lid and sandwich shut.

Spread some butter over the corn cobs (if you have any) and season with salt and pepper.

Mix the remaining rocket into the tomatoes, then serve the salad, corn and chips on the side.

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