Easy Smokey Plant-Based Burger
with Spiced Sweet Potato Wedges & Slaw
In this American-style burger, the plant-based patties mingle in the pan with two game-changing ingredients: our sriracha for some mild heat, plus caramelised onion chutney for the perfect ratio of sweet and savoury flavours - a lovely contrast against the creamy slaw. Serve with baked SP wedges and you have a dish which believe it or not, is 100% plant-based!
Unfortunately, this week’s plant-based smokey aioli was in short supply, so some customers will receive plant-based aioli instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 packet
plant-based aioli
1 bag
slaw mix
1
tomato
1 packet
plant-based burger patty
(Contains Gluten, Soy, Wheat; May be present: Gluten, Wheat. )
1 packet
onion chutney
1 sachet
All-American spice blend
2
plant-based burger bun
(Contains Gluten, Soy, Wheat; May be present: Egg, Lupin, Milk, Sesame, Almond, Hazelnut. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• In a large bowl, combine a dollop of plant-based aioli, a drizzle of olive oil and the white wine vinegar. Add slaw mix, season with salt and pepper and toss to combine. • Thinly slice tomato.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based burger patties until browned and heated through, 2-3 minutes each side. • In the last 30 seconds, add onion chutney, turning patties to coat. • While the patties are cooking, halve plant-based burger buns and bake directly on an oven wire rack, until heated through, 2-3 minutes.
TIP: For even browning, gently press down on the patties using a spatula.
• Spread burger buns with remaining plant-based aioli. • Top with the plant-based patties, tomato slices and slaw. Spoon over any remaining glaze from the pan. • Serve with spiced sweet potato wedges and any remaining slaw. Enjoy!