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Veggie Burgers and DIY Tomato Jam
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Veggie Burgers and DIY Tomato Jam

Veggie Burgers and DIY Tomato Jam

with Zesty Plant-Based Aioli

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.

Tags:
Veggie
Allergens:
Soy
Wheat
Milk
Mustard
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1130 kcal
Fat61 g
Saturated Fat10 g
Carbohydrate108 g
Sugar12 g
Dietary Fiber14 g
Protein31 g
Cholesterol0 mg
Sodium2340 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
Medium Pot
Large Non-Stick Pan
Spatula

Instructions

Prep and roast potato wedges
1

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.)

Prep and make zesty aioli
2

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.

Make tomato jam
3

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.

Cook patties
4

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.**

Toast buns
5

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!)

Finish and serve
6

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.