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The Cheese 'n' Onion

The Cheese 'n' Onion

Cheesy Veggie Burger, Caramelised Fig Jam Onions, Truffled Chips and Tomato Salad

Super indulgent and packed full of flavour, The Cheese 'n' Onion is your favourite vegetarian burger brought to the next level.

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 Time35 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)


60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Medium Tomato

24 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

40 grams

Fig Jam

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

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)

1 sachet(s)

Truffle Zest

64 grams


(Contains Egg, Mustard)

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

20 grams



Nutritional information

Energy (kJ)4186 kJ
Energy (kcal)1001 kcal
Fat49.2 g
of which saturates20.6 g
Carbohydrate101.8 g
of which sugars24.4 g
Protein36.7 g
Salt3.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Bowl


Chop your Chips

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, 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.

Fry the Onion

Meanwhle, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Get Caramelising

Meanwhile, grate the Cheddar. Halve the burger buns. Cut the tomato into 1cm chunks.

Add the tomatoes to a large bowl with half the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Mix together and set aside for later.

When the onions are golden, turn the heat down slightly and stir in the fig jam, butter (see pantry for amount) and the remaining balsamic vinegar. Cook for 1 min, then remove from the heat and set aside.

Cheese Please

When the chips are halfway through cooking, turn them. Sprinkle over the hard Italian style cheese and return to the oven for the remaining time, 12-15 mins.

Place the plant-based burgers on a lightly oiled baking tray.

Bake on the middle shelf until browned, 8-9 mins.

Burger Time

Once browned, carefully place the Cheddar on top of the burgers.

Add the burger buns onto the same tray, then pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins. 

When everything's ready, remove your chips from the oven and sprinkle over the truffle zest. 

Stack up and Serve

When everything's ready, spread half the mayo over the bun bases.

Top the bases with some baby leaves and the cheesy burgers, then top with the fig jam onions. Sandwich shut with the bun lids.

Toss the remaining baby leaves through the tomatoes to coat in the dressing.

Serve your craft burgers with your truffle chips and salad alongside. Serve with the remaining mayo for dipping.