Veggie BBQ Cheeseburger
with Wedges and Tangy Baby Gem Salad
- Milk
- Soya
- Cereals containing gluten
- Egg
- Mustard
- Cereals containing gluten
- May contain traces of allergens
- Milk
- Egg
- Soya
Our Veggie BBQ Cheeseburger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May be present: Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten May be present: Milk, Egg, Soya)
45 grams
Burger Sauce
(Contains: Egg, Mustard)
32 grams
BBQ Sauce
Not included in your delivery
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
When the wedges have 10-12 mins remaining, heat a drizzle of oil in large frying pan on medium-high heat.
Once hot, fry the plant-based burgers until browned, 3-4 mins on each side.
When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.
Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
Just before everything's ready, halve the burger buns.
Transfer the buns to a medium baking tray and pop into the oven until warmed through, 2-3 mins.
Meanwhile, in a medium bowl, add the burger sauce and baby gem. Toss together until well coated.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases and BBQ sauce over the lids.
Top the bases with the cheeseburger and some dressed baby gem, then sandwich shut with the bun lids.
Serve your burgers with the wedges and remaining dressed baby gem alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The plant-based patties impressed even committed meat eaters, with many noting the flavour and texture rivalled a traditional burger. The burger and BBQ sauces were well received, though some found the combination of both a little overpowering.
- Ease of prep: Most found this straightforward and quick to pull together, with the pan-frying and cheese-melting steps adding a satisfying, restaurant-style touch.
- Suggestions: Add sliced red onion, gherkins, or tomato to the burger for extra variety; some also found that seasoning the wedges with paprika and garlic granules gave them a welcome boost. If the salad dressing feels too strong, use it sparingly or serve it on the side to keep the bun from going soggy.
- Next-day meals: The recipe works well for a single sitting, though at least one reviewer saved half for the following day and found the burger sauce held up nicely.
- Portions: A few reviewers felt the salad was on the small side for two people, and some would have liked more wedges alongside.
