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Veggie BBQ Cheeseburger

Veggie BBQ Cheeseburger

Veggie BBQ Cheeseburger

with Wedges and Tangy Baby Gem & Baby Plum Tomato Salad

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Come rain or shine, it's time for a great British BBQ! Our summery dishes such as this Veggie BBQ Cheeseburger are designed with full-on flavour in mind. Whether you enjoy it al fresco or bring some sunshine indoors, they're perfect for BBQ season.

Tags:

Veggie

Allergens:

Milk

•Soya

•Cereals containing gluten

•Wheat

•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)

1 unit(s)

Baby Gem Lettuce

125 grams

Baby Plum Tomatoes

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)

45 grams

Burger Sauce

(Contains: Egg, Mustard)

32 grams

BBQ Sauce

Not included in your delivery

1 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3299 kJ

Energy (kcal)789 kcal

Fat33.5 g

of which saturates10.1 g

Carbohydrate90.8 g

of which sugars12.5 g

Dietary Fibre11.1 g

Protein29 g

Salt2.56 g

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

Utensils

•Baking Tray

•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 baby gem, separate the leaves, then tear into bite-sized pieces.

Halve the baby plum tomatoes.

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, add the plant-based burgers and fry 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, baby plum tomatoes and torn baby gem. 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 dressed baby gem and a cheeseburger, then sandwich shut with the bun lids.

Serve your burgers with the wedges and remaining dressed baby gem and baby plum tomatoes alongside.

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