Double Plant-Based Burger & Smokey Fries
with Parsley 'Mayo' & Caramelised Onion
Our plant-based patties mean you can have your burger and eat it too. Load yours up with salad and a herby mustard plant-based mayo and consider your Meatless Monday sorted.
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
1 sachet
All-American spice blend
2
potato
1
brown onion
1
avocado
2
continental rolls
4
plant-based burger patty
(Contains Gluten, Soy, Wheat; May be present: Gluten, Wheat. )
1 packet
mixed salad leaves
1 packet
Dijon mustard
2 packet
Plant-Based Mayonnaise
1 packet
parsley
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries 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, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays .
• Meanwhile, thinly slice brown onion. Slice avocado in half, scoop out flesh and thinly slice. Roughly chop parsley. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook plant-based burger patties until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded). • While patties are cooking, halve continental rolls and bake directly on a wire oven rack, until heated through, 2-3 minutes.
TIP: For even browning, press down on each patty in the frying pan using a spatula.
• In a small bowl, combine Dijon mustard and half the plant-based mayonnaise. • In a second small bowl, combine parsley and remaining plant-based mayonnaise. • Spread a layer of parsley 'mayo' over bun bases. Top with a plant-based burger patty, some caramelised onion, avocado and mixed salad leaves. • Serve with smokey fries and Dijon mayo. Enjoy!