You asked, we listened! Plant-based burger patties are officially on the menu, so everyone can have their burger and eat it too. Load yours up with plant-based cheese and plant-based mayo, and add some juicy tomato, peppery salad and sweet caramelised onion for good measure.
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.
spinach & rocket mix
plant-based shredded Cheddar cheese
plant-based burger bun(ContainsGluten, SoyMay be present Milk, Tree Nuts, Sesame, Egg, Lupin)
plant-based burger patty(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook plant-based burger patties until almost cooked through, 3 minutes each side. Transfer to a second lined oven tray. • Sprinkle plant-based shredded Cheddar cheese over each patty. • Place plant-based burger buns on the same tray. Bake until cheese is melted and buns are warmed through, 4-5 minutes.
• While patties are baking, thinly slice tomato into rounds and set aside. Thinly slice brown onion. • Return frying pan to a medium heat, with another drizzle of olive oil, if needed. Cook onion, stirring, until soft, 5 minutes. • Add the brown sugar, balsamic vinegar and the water. Cook, stirring, until liquid is evaporated and onion is caramelised, 3-5 minutes.
• Slice burger buns in half, then spread based with plant-based mayonnaise • Top with a plant-based patty, tomato slices, spinach & rocket leaves and caramelised onion. • Serve with fries.