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Veggie BBQ Cheeseburger

Veggie BBQ Cheeseburger

Veggie BBQ Cheeseburger

with Wedges and Tangy Iceberg Lettuce Salad

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Our Veggie BBQ Cheeseburger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

•Soya

•Cereals containing gluten

•Egg

•Mustard

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

30 grams

Mature Cheddar Cheese

(Contains: Milk)

½ unit(s)

Iceberg Lettuce

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)

45 grams

Burger Sauce

(Contains: Egg, Mustard)

32 grams

BBQ Sauce

Not included in your delivery

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3515 kJ

Energy (kcal)840 kcal

Fat36.4 g

of which saturates10.8 g

Carbohydrate98.5 g

of which sugars14 g

Dietary Fibre10.3 g

Protein28.7 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Box Grater

•Pan

•Lid

•Medium Bowl

Instructions

Get the Wedges In

1

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.

Start Prepping

2

Meanwhile, grate the Cheddar cheese.

Trim the iceberg lettuce, separate the leaves, then tear into bite-sized pieces.

Fry your Burgers

3

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.

Warm the Buns

4

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.

Dress to Impress

5

Meanwhile, in a medium bowl, add the burger sauce and lettuce. Toss together until well coated.

Assemble and Serve

6

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 some lettuce and a cheeseburger, then sandwich shut with the bun lids.

Serve your burgers with the wedges and remaining dressed lettuce alongside.

Enjoy!

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