Blueberry Plant-Based Ground Protein Burgers
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Blueberry Plant-Based Ground Protein Burgers

Blueberry Plant-Based Ground Protein Burgers

with Rosemary Potato Coins and Mustard Aioli

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.

Tags:
Quick
•Veggie
Allergens:
Barley
•Milk
•Wheat
•Rye
•Sesame
•Soy
•Oats
•Mustard
•Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1130 kcal
Fat64 g
Saturated Fat17 g
Carbohydrate111 g
Sugar17 g
Dietary Fiber8 g
Protein37 g
Cholesterol45 mg
Sodium1980 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium400 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Small Bowl

Instructions

Roast rosemary potato coins
1

Before starting, preheat the oven to 450ËšF. 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.)

Prep jam and make mustard aioli
2

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.

Cook patties
3

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.**

Toast buns and melt cheese
4

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!)

Finish and serve
5

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.