Bunless Plant-Based Burger With Cranberry & Orange Relish
You'll serve your bunless plant-based burger with cranberry relish and chunky twice-cooked chips. Add a rich truffle mayo and serve with a tangy orange and gem lettuce salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7 and boil a kettle
Peel your potatoes and chop them into thick chips, then add them to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 10-12 min, then drain (reserve the pot!) and shake them around the colander to fluff up the edges
While the potatoes are boiling, peel and finely dice half your shallot[s]
Peel and finely slice the remaining shallot
Chop your dried cranberries roughly
Cut your orange[s] in half
Reboil half a kettle
Combine your white wine vinegar with your wholegrain mustard and 2 tbsp [3 tbsp] [4 tbsp] olive oil in a small bowl
Season with a pinch of salt and sugar and whisk together – this is your mustard vinaigrette
Combine your mayo with the truffle oil in a separate bowl – this is your truffle mayo
Add the drained potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and put in the oven for 30 min or until crispy and golden – these are your twice cooked chips
While the chips are in the oven, heat the reserved pot over a medium heat with a small drizzle of olive oil
Once hot, add the diced shallot with a pinch of salt and cook for 1-2 min or until slightly softened, then add the chopped cranberries, 300ml [390ml] [500ml] boiled water, the juice of half your orange[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar
Mix everything together and cook over a medium-low heat for 15-20 min or until thickened to a jam-like consistency – this is your cranberry & orange relish
Meanwhile, peel and finely slice the remaining orange, then cut each slice in half
Tip: Use a sharp knife to get rid of any pith!
Cut your lettuce into 2 thin wedges per person, give them a wash and pat dry with kitchen paper
When the chips have 10 min left, remove them from the oven, then shake and turn them and return them to the oven until crispy and golden
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add your meat-free patty[ies], press them down firmly with a spatula and cook for 5 min on each side or until the burger is cooked through and lightly charred
Serve the meat-free patty with the twice cooked chips and lettuce wedges to the side
Top the lettuce wedges with the sliced orange and sliced shallot and drizzle the mustard vinaigrette over the top
Dollop the cranberry & orange relish over the patty and serve the truffle mayo to the side with a crack of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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