with Wedges and Tangy Lettuce Salad
Our Veggie BBQ Cheeseburger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Potatoes
450 grams
Mature Cheddar Cheese
30 grams
Iceberg Lettuce
1 unit(s)
Unconventional Plant-Based Burgers
2 unit(s)
Sliced Burger Buns
2 unit(s)
Burger Sauce
45 grams
BBQ Sauce
32 grams
Mayonnaise
1 tbsp
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.
Meanwhile, grate the Cheddar cheese.
Trim the lettuce and thinly slice.
When the wedges have 10-12 mins remaining, heat a drizzle of oil in large frying pan on medium-high heat.
Once hot, fry the plant-based burgers 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.
Just before everything's ready, pop the burger buns into the oven until warmed through, 2-3 mins.
Meanwhile, in a medium bowl, add the burger sauce and lettuce. Toss together until well coated.
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 the cheeseburger and some dressed lettuce, then sandwich shut with the bun lids.
Serve your burgers with the wedges and remaining dressed lettuce alongside.
Enjoy!
3535
kJ
Energy (kJ)
845
kcal
Energy (kcal)
36.4
g
Fat
10.8
g
of which saturates
99.1
g
Carbohydrate
14.7
g
of which sugars
29.3
g
Protein
2.82
g
Salt
with Wedges and Tangy Baby Gem & Baby Plum Tomato Salad
