Veggie Burger and Sticky Red Onion Relish
with Chips and Pickled Onion, Baby Gem & Tomato Salad
- Sulphites
- Soya
- Cereals containing gluten
- Wheat
- Celery
- May contain traces of allergens
- Wheat
- Cereals containing gluten
- Egg
- Milk
- Soya
An easy homemade onion relish, baby gem salad and pickled onion give savoury-sweet flavour to this tasty vegetarian burger. Served up with chips and tomato salad, this is a taste of summer at home.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
37.5 grams
Red Pepper Chilli Jelly
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)
Not included in your delivery
1 tsp
Sugar
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
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 red 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 to pickle.
Trim the baby gem and halve lengthways. Tear off two leaves per person and set aside.
Thinly slice the remaining baby gem.
Halve the baby plum tomatoes.
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 and 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, onion relish, reserved lettuce leaves and a few slices of pickled onion, then sandwich shut with the bun lids.
Add the sliced baby gem and tomatoes to the remaining pickled onion with a drizzle of oil and toss to coat.
Serve the salad and chips alongside your veggie burgers.
Enjoy!
