Veggie Burgers and DIY Tomato Jam
with Zesty Plant-Based Aioli- Soy
- Wheat
- Milk
- Mustard
- Sulphites
Ditch the ketchup and level up your veggie burger with our delicious DIY tomato jam tonight! Stack it with dill pickles and plant-based aioli for an extra special burger experience.
Ingredients
2 unit
Plant-Based Burger Patty
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
460 g
Russet Potato
160 g
Tomato
50 g
Shallot
2 unit
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
90 mL
Dill Pickle, sliced
8 tbsp
Plant-Based Mayonnaise
(Contains: Mustard)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch wedges.Add potatoes, 3/4 tsp garlic salt 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 pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.Cut tomatoes into 1/2-inch pieces. Add mayo, mustard, remaining garlic salt and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, vinegar, remaining garlic and 1 tsp sugar (dbl for 4 ppl). Cook, stirring often, until tomatoes break down and jam thickens, 6-8 min. Transfer to a small bowl.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Using the back of a spatula, flatten patties to 1/2-inch thick. Cook until golden-brown, 3-4 min per side.**
Meanwhile, halve buns. Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Spread some aioli on bottom buns. Spread some tomato jam on top buns. Stack patties and pickles on bottom buns. Close with top buns. Divide burgers and potatoes between plates. Serve any remaining aioli, any remaining tomato jam and any remaining pickles alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The tomato jam and aioli received mixed reviews, with some finding them delicious and others underwhelming.
- Ease of prep: Making the tomato jam required extra effort, but some found it simple and worth it.
- Suggestions: Consider adding more vegetables to the burger for extra flavor and nutrition.
- Portions: Some felt the meal was carb-heavy with large buns and potato wedges; consider balancing with more veggies.
- Patty: Many preferred the previous Beyond Meat patties; current plant-based burgers were often found too salty or bland.
