Cheesy Veggie Burger and Crispy Onions
with Cheddar Cheese, Dijon Mayo and Wedges
We love good Cheesy Veggie Burger & Crispy Onions and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
450
Potatoes
2
Glazed Burger Bun
(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)
1
Onion
30
Mature Cheddar Cheese
(Contains: Milk)
1
Dijon Mustard
1
Mayonnaise
8
Plain Flour
2
Vivera Plant Quarter Pounder Burger
40
Wild Rocket
Not included in your delivery
1
Olive Oil
Cooking Instructions and Tips
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
While the wedges cook, halve the burger buns, halve, peel and thinly slice the onion. Grate the Cheddar cheese. Pop half the Dijon mustard in a salad bowl and add the olive oil (see ingredients for amount). Season with salt, pepper and a pinch of sugar. Mix together and pop to one side. Put the remaining Dijon mustard in a small bowl, add the mayonnaise and mix together. Set aside.
Meanwhile, put enough oil in a large frying pan to cover the bottom, then pop on medium heat. Put the flour into a bowl and season with salt and pepper. Separate the onion slices, add them to the flour and toss to coat. When the oil is hot, add the onion and fry in batches until golden and crispy, 2-4 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil. TIP: To check whether the the oil is hot enough, put one onion slice into the pan - if it sizzles, it's ready.
Once the onions are out of the pan, discard some of the oil - you want roughly 1 tbsp left in the pan. Pop the pan back on high heat. Lay in the veggie burgers and fry them until nicely browned, 3-4 mins each side. Once browned, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid or some tin foil and set aside off the heat, for 3-4 mins so the cheese melts.
Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for the last 3-4 mins of the wedge cooking time. Add three-quarters of the rocket to the dressing and toss to coat.
Place the bases of the buns on plates, then place the burger on top. Add the crispy onions and remaining rocket. Spread the Dijon mayo on the cut side of the bun lid and place on top. Serve with the dressed rocket and wedges alongside. Enjoy!
