Sweet and Savoury Plant-Based Ground Protein Burgers
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Sweet and Savoury Plant-Based Ground Protein Burgers

Sweet and Savoury Plant-Based Ground Protein Burgers

with Herby Fries and Dijonnaise

Everyone loves a good hamburger, but this one may just change the game! Maple and thyme make plant-based burgers shine here, while ketchup and Dijonnaise act as major flavour boosters. Throw in a fresh apple-spinach salad and some herby potato wedges, and you'll be second-guessing that classic beef burger next time you have a craving!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Plant-Based Ground Protein

7 g


2 tbsp

Maple Syrup

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk, Barley, Egg)

1 unit(s)

Granny Smith Apple

1 tbsp

Dijon Mustard

(Contains Mustard)

4 tbsp


(Contains Egg, Mustard)

113 g

Baby Spinach

2 unit(s)

Russet Potato

4 tbsp


1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1170 kcal
Fat60 g
Saturated Fat11 g
Carbohydrate131 g
Sugar33 g
Dietary Fiber12 g
Protein34 g
Cholesterol20 mg
Sodium2410 mg
Trans Fat0 g
Potassium1900 mg
Calcium225 mg
Iron10.25 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.


Baking Sheet
Measuring Spoons
Small Bowl
Medium Bowl
Large Non-Stick Pan
Large Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip thyme leaves from stems, then roughly chop. Halve potatoes lengthwise, then cut into 1/4-inch slices.

Roast fries

Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with half the thyme, half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

Make Dijonnaise

Meanwhile, add Dijon and mayo to a small bowl, then stir to combine.

Make plant-based ground protein patties

Add plant-based ground protein, breadcrumbs, half the maple syrup, remaining thyme and remaining garlic salt to a medium bowl. Season with pepper, then mix to combine. Form mixture into two 4-inch wide patties (form patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to mixture!)Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

Make salad

Meanwhile, core, then cut apple into 1/4-inch slices.Add vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil to a large bowl, then whisk to combine.Add baby spinach and apples. Season with salt and pepper, then toss to combine.

Toast buns and serve

Halve buns, then arrange on another unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!) (NOTE: For 4 ppl, add buns to the top baking sheet with fries.)Spread Dijonnaise over buns. Stack bottom buns with some salad mix, patties, then top buns.Divide burgers, herby fries and remaining salad between plates. Serve ketchup alongside for dipping.