Loaded Plant-Based Cheeseburger Wedges
with Sauce & Spring Onion
- Sesame
- Soy
- Wheat
- Gluten
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Peanuts
- Milk
- Soy
- Wheat
- Almond
- Brazil nut
- Macadamia
- Traces of Cashew
- Pine nut
- Pistachio
- Pecan
- Walnut
- Hazelnut
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!
Ingredients
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
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.
• 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.
• 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 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!
