Loaded Plant-Based Cheeseburger Wedges

Name: Loaded Plant-Based Cheeseburger Wedges with Tangy Sauce & Tomato-Spring Onion Topping
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 200 g Plant-Based Mince; 1 packet Burger Sauce; 1 Carrot; 1 packet Dijon Mustard; 3 Potato; 1 sachet Aussie Spice Blend; 1 Spring Onion; 1 packet Tomato Paste; 1 Tomato; 1 Corn; 1 packet Cheddar Cheese; 1 sachet Mixed Sesame Seeds

with Tangy Sauce & Tomato-Spring Onion Topping

Recipe Development TeamUpdated on May 04, 2026

Get up to $230 off

Calories

722 kcal

Protein

37.9g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Soy
Eggs
Milk
Sesame
Wheat
Gluten
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Soy
Walnut

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

200 g

Plant-Based Mince

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

1 packet

Burger Sauce

(Contains: Eggs;)

Carrot

1 packet

Dijon Mustard

Potato

1 sachet

Aussie Spice Blend

Spring Onion

1 packet

Tomato Paste

Tomato

Corn

1 packet

Cheddar Cheese

(Contains: Milk;)

1 sachet

Mixed Sesame Seeds

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

Nutritional Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat33.1 g

of which saturates10.9 g

Carbohydrate65.1 g

of which sugars22.5 g

Dietary Fibre21.4 g

Protein37.9 g

Sodium1470 mg

Potassium28.5 mg

Calcium1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

• 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 mixed 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.
• Slice kernels off corn cob.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook corn kernels, carrot and veggie mince, 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: Help with sprinkling the cheese on top.

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

• Divide potato wedges between plates.
• Top with cheesy plant-based mince mixture and tomato-spring
onion topping.
• Drizzle over burger sauce to serve. Enjoy!

Little cooks: Add the finishing touch by loading up the
wedges!