This plant-based burger is flipping delicious

Going plant-based doesn’t mean you have to give up juicy burgers. In fact, this plant-based burger is so good, even carnivores will ask for seconds.



Vegan mayo

  • Garlic: 2 cloves, minced
  • Lemon: 1, juiced
  • Dijon mustard: 2 teaspoons
  • Chickpeas: 12 whole, plus 3 tablespoons chickpea brine
  • Woolworths Canola Oil: ½ cup
  • Extra virgin olive oil: ¼ cup
  • Sea salt and freshly ground black pepper


For the Sweet Potato Chips

  • Woolworths Kara Sweet Potatoes: 2, thinly cut into matchsticks
  • Sunflower oil, to deep fry
  • Sea salt, to season


  • Woolworths Burger Buns: 4, halved and toasted
  • Woolworths Crunchita™ Lettuce: 1 head, separated
  • Woolworths Mushroom & Lentil Burgers: 8, cooked to packet instructions
  • Woolworths Basil Pesto
  • Radishes: 4, thinly sliced
  • Woolworths Harissa Hummus
  • Optional: plain yoghurt; 3 tablespoons, to mix with the pesto if desired


  1. To make the vegan mayo, mix together the garlic, lemon juice, Dijon mustard, whole chickpeas and chickpea brine in a tall container (like a water jug) and blend together using a stick blender on high speed until smooth.
  2. Slowly drizzle in the sunflower oil while blending until you have a creamy and smooth emulsion.
  3. Transfer the mixture into a bowl and add the olive oil, drizzle in slowly, while continuously whisking. Season to taste and set aside.
  4. For the chips, heat sunflower oil in a large pot over medium to high heat, then fry the sweet potatoes in batches until crispy.
  5. Remove the sweet potatoes from oil and drain on kitchen towel, season with salt while still hot. Set aside and allow to cool.
  6. Assemble the burger by smearing a tablespoon of vegan mayo on the bottom half of the bun then top with Crunchita™.
  7. Place 2 cooked burger patties onto the lettuce then top with pesto, followed by radish slices and sweet potato chips.
  8. Spread a spoonful of hummus on the top half of the bun then place onto the burger.