Loaded Plant-Based Cheeseburger Wedges

Name: Loaded Plant-Based Cheeseburger Wedges with Sauce & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; water; white wine vinegar; 3 Potato; 1 Sesame Seeds; 1 Spring Onion; 1 Carrot; 1 Tomato; 1 Sweetcorn; 1 Plant-Based Mince; 1 Dijon Mustard; 1 Tomato Paste; 1 Aussie Spice Blend; 1 Cheddar Cheese; 1 Burger Sauce

with Sauce & Spring Onion

Get up to $230 off

Now you can get the much-loved flavours of a plant-based cheeseburger on top of golden roasted potato wedges! Cheesy, juicy and loaded with flavour, each bite will take you to your happy place!

Tags:

Kid Friendly

•Veggie

Allergens:

Sesame

•Soy

•Wheat

•Gluten

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

3

Potato

1

Sesame Seeds

(Contains: Sesame; May be present: Gluten, Peanuts, Milk, Soy, Wheat, Almond, Brazil nut, Macadamia, Cashew, Pine nut, Pistachio, Pecan, Walnut, Hazelnut.)

1

Spring Onion

1

Carrot

1

Tomato

1

Sweetcorn

1

Plant-Based Mince

(Contains: Soy, Wheat, Gluten; May be present: Gluten, Wheat.)

1

Dijon Mustard

1

Tomato Paste

1

Aussie Spice Blend

1

Cheddar Cheese

(Contains: Milk;)

1

Burger Sauce

(Contains: Eggs;)

Not included in your delivery

olive oil

water

white wine vinegar

Nutritional Values

Energy (kJ)2477 kJ

Calories592 kcal

Fat33.4 g

of which saturates10.2 g

Carbohydrate40.5 g

of which sugars15.8 g

Dietary Fibre16.7 g

Protein28.6 g

Sodium1508 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the sesame seeds and tossing the potato.

2

• While the wedges are baking, thinly slice spring onion. • Grate carrot. • Finely chop tomato. • Drain sweetcorn.

Little cooks: Older kids can help out with the can opener under adult supervision.

3

• Heat a large frying pan over medium-high heat. • Cook corn, carrot and beef mince (no need for oil!), breaking the mince up with a spoon, until just browned, 4-5 minutes. • Add Dijon mustard, tomato paste, the water and Aussie spice blend. Cook until slightly reduced, 1-2 minutes. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince with corn and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • Add Dijon mustard, tomato paste, the water and Aussie spice blend. Cook until slightly reduced, 1-2 minutes. Season to taste.

4

• Sprinkle Cheddar cheese over the mince mixture, then cover with a lid (or foil) and allow to melt, 1 minute.

Little cooks: Add the finishing touch by sprinkling the cheese on top.

5

• In a small bowl, combine tomato, spring onion, a drizzle of white wine vinegar and olive oil. Season to taste.

6

• Divide potato wedges between plates. • Top with the cheesy beef mixture and the seasoned tomato and spring onions. • Drizzle over burger sauce to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide potato wedges between plates. • Top with the cheesy plant-based mince mixture and the seasoned tomato and spring onions. • Drizzle over burger sauce to serve. Enjoy!