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Veggie Cheeseburger and Truffle Mac & Cheese
Veggie Cheeseburger and Truffle Mac & Cheese

Veggie Cheeseburger and Truffle Mac & Cheese

with Corn Cobs, Burger Sauce and Balsamic Dressed Garden Salad

Looking for a taste of everyday luxury? This Veggie Cheeseburger and Truffle Mac & Cheese is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Veggie
Allergens:
Cereals containing gluten
Wheat
Milk
Sulphites
Soya
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
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Corn on the Cob

180 grams

Macaroni

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

90 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Wheat, Cereals containing gluten)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

50 grams

Baby Leaf Mix

45 grams

Burger Sauce

(Contains: Egg, Mustard)

1 sachet(s)

Truffle Zest

Not included in your delivery

50 milliliter(s)

Reserved Pasta Water

1 tbsp

Olive Oil

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)6060 kJ
Energy (kcal)1448 kcal
Fat79.6 g
of which saturates32.8 g
Carbohydrate120.3 g
of which sugars16.1 g
Dietary Fibre13.7 g
Protein49.5 g
Salt4.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Medium Saucepan
Kettle
Bowl
Garlic Press
Grater
Peeler
Colander
Lid

Instructions

Cook the Macaroni
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. When the oven is hot, roast on the top shelf until tender, 25-30 mins.

Meanwhile, boil a full kettle, then pour the boiled water into a saucepan with ¼ tsp salt on high heat. 

Stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Get Prepped
2

Meanwhile, grate the Cheddar cheese. Halve the burger buns

Peel and grate the garlic (or use a garlic press). Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.

Bake your Burgers
3

Halfway through cooking the pasta, place the plant-based burgers on a lightly oiled large baking tray. Bake on the middle shelf until browned, 6-7 mins.

Once the pasta is cooked, reserve some of the pasta water (see pantry for amount).

Drain the pasta in a colander and drizzle with oil to keep it from sticking.

Easy Cheesy
4

Meanwhile, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min.

Add the cooked macaroni, veg stock paste and reserved pasta water. Bring to the boil, stirring constantly, then remove from the heat. 

Vigorously stir the creme fraiche and half the cheese into the macaroni until smooth and melted. Taste and season with salt and pepper if needed, then cover with a lid to keep warm.

Finishing Touches
5

Once the burgers are cooked, carefully place the remaining cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, add the buns to the same tray to warm through, 2-3 mins.

Assemble and Serve
6

When everything's ready, toss the baby leaves and carrot ribbons through the dressing bowl.

Spread the mayonnaise (see pantry for amount) over the bun bases and the burger sauce over the lids. Top the bases with the veggie burgers and some salad, then sandwich shut wth the bun lids.

Serve your craft burgers with the mac & cheese, corn cobs and remaining salad alongside. Sprinkle the truffle zest over the mac & cheese to finish.

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