Blueberry Plant-Based Ground Protein Burgers
with Rosemary Potato Coins and Mustard Aioli- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Mustard
- Egg
These plant based ground protein burgers smothered in blueberry jam, mustard aioli and melty cheddar cheese check all the right flavour boxes! The earthy rosemary roasted potatoes provide a lovely complementary flavour.
Ingredients
250 g
Plant-Based Ground Protein
4 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Whole Grain Mustard
(Contains: Mustard)
28 g
Spring Mix
2 tbsp
Blueberry Jam
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk)
2 unit(s)
Russet Potato
½ tsp
Dried Rosemary
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the dried rosemary (use all for 4 ppl) and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, add sealed blueberry jam packets to a cup of hot tap water. Set aside. (TIP: This helps to soften jam.)Add mayo, 4 tsp ( 8tsp) mustard and 1/4 tsp (1/2 tsp) garlic salt to a small bowl. Season with pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden-brown, 4-5 min per side.**
Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over top buns. After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some mustard aioli on bottom buns. Spread blueberry jam on top buns.Stack patties and spring mix on bottom buns. Close with top buns.Serve rosemary potato coins alongside with remaining mustard aioli for dipping.
