Loaded Plant-Based Cheeseburger Wedges

Name: Loaded Plant-Based Cheeseburger Wedges with Burger Sauce & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; 3 potato; 1 sachet sesame seeds; 1 sprig spring onions; 1 carrot; 1 tomato; 1 tin sweetcorn; 1 packet plant-based mince; 1 packet tomato paste; ⅓ cup water; 1 sachet Aussie spice blend; 1 packet Cheddar cheese; drizzle white wine vinegar; 1 packet Burger Sauce

with Burger Sauce & Spring Onion

Get up to $200 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:

Sesamzaad

•Soja

•Gluten

•Wheat

•Milk

•Egg

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

potato

1 sachet

sesame seeds

1 sprig

spring onions

carrot

tomato

1 tin

sweetcorn

1 packet

plant-based mince

1 packet

tomato paste

1 sachet

Aussie spice blend

1 packet

Cheddar cheese

1 packet

Burger Sauce

Not included in your delivery

olive oil

⅓ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3223 kJ

Calories770 kcal

Fat36.3 g

of which saturates13.7 g

Carbohydrate66.7 g

of which sugars20.5 g

Dietary Fibre20.4 g

Protein43.3 g

Sodium1735 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Lid

Cooking Steps

• 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.

• 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook corn, carrot and veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add tomato paste, the water and Aussie spice blend. Cook until slightly reduced, 1-2 minutes. Season to taste.

• 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.

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

• 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!