The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 beef burger
- 200g baby tomatoes
- 4 garlic clove
- 2 tbsp apple cider vinegar
- 1 shallot
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 2 little gem lettuce
- 1 cucumber
-
60g pitted black olives(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 4 large potatoes
- 1 tsp sumac
- 1 handful of fresh mint
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 704Kcal |
| 491kJ | 2945kJ | |
| Fat | 6.1g | 37g |
| of which saturates | 2.0g | 12g |
| Carbohydrates | 8g | 47g |
| of which sugars | 1.1g | 6.8g |
| Protein | 7.4g | 45g |
| Salt | 0.1g | 0.58g |
| Fibre | 1.4g | 8.6g |
High protein
6 plants
Beef Burger, Tzatziki, Smoky Wedges & Greek Salad
Nothing screams summertime quite like a grilled burger. It's a feast with these premium grass-fed British beef burgers, topped with pickled shallots and zingy cucumber tzatziki. Smoky paprika-spiced potato wedges and a crunchy Greek salad on the side, to complete the spread. What's not to love?
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Finely chop or crush the garlic. Cut the potatoes into wedges, place onto a lined baking tray and toss with three-quarters the garlic, 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden. Toss the wedges in the spice blend in the final 5 mins of roasting.
- Make the pickled shallots; thinly slice the shallot into rings. Place into a small bowl with the vinegar, sumac and a pinch of sea salt. Mix and leave to pickle.
- Heat a large frying pan with 1 tsp oil on medium-high heat. Add the burgers and cook for 2-3 mins, per side, until golden brown. Transfer to the baking tray and bake for 5-8 mins, until cooked through.
- Trim and quarter the lettuce lengthways. Discard all but 1 tsp oil from the burger pan and reheat on medium-high heat. Add the lettuce, cut-side down, and cook for 2-3 mins until deep golden brown.
- Halve the tomatoes. Thinly slice half the cucumber, and coarsely grate the remaining. In a large mixing bowl, add the tomatoes, charred lettuce, sliced cucumber, 2 tbsp pickling liquid, 1 tsp olive oil and a pinch of sea salt. Mix well.
- Make the tzatziki; pick the mint leaves from the stalks and roughly chop. Remove any excess liquid from the grated cucumber and mix with the yoghurt, mint and remaining garlic in a small bowl. Season with sea salt to taste.
- Serve the salad on plates alongside the wedges, burger and tzatziki. Top the salad with the olives and pickled shallots.
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