Veggie Burger and Red Pepper Onion Relish
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Veggie Burger and Red Pepper Onion Relish

with Pickled Onion, Baby Gem and Chips

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 Time40 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)

Red Onion

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Baby Gem Lettuce

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

37 grams

Red Pepper Chilli Jelly

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)

Not included in your delivery

1 tsp


2 tbsp



Nutritional information

Energy (kJ)3055 kJ
Energy (kcal)730 kcal
Fat25.1 g
of which saturates6.6 g
Carbohydrate99.5 g
of which sugars24 g
Protein25.1 g
Salt1.87 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Small Bowl
Large Frying Pan



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. Turn halfway through.


Meanwhile, halve, peel and thinly slice the onion.

In a medium bowl, combine the red wine vinegar, sugar (see pantry for amount) and a pinch of salt and pepper. Add half the onion, toss to coat, then set aside.


Trim the baby gem and halve lengthways. Tear off two leaves per person and set aside. Thinly slice the remaining.


Pop a large frying pan on medium heat with a drizzle of oil.

Once hot, add the remaining onion to the pan and cook until softened, 4-5 mins. Season with salt and pepper. Add the balsamic vinegar and cook until evaporated, 1 min.

Stir in the red pepper chilli jelly and cook until sticky, 1-2 mins. Transfer to a small bowl and set aside.


When the chips have 10 mins remaining, wipe out the (now empty) pan and return to medium-high heat with a drizzle of oil.

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

Meanwhile, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.


When everything's ready, spread the mayo (see pantry for amount) over the bun bases. Top the bases with the veggie burgers and red pepper onion relish. Finish with the reserved lettuce leaves and a few slices of pickled onion, then sandwich shut with the bun lids.

Add the sliced baby gem to the remaining pickled onion with a drizzle of oil and toss to coat. Serve the salad and chips alongside your veggie burgers.