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.
- 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
- 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.
- Slowly drizzle in the sunflower oil while blending until you have a creamy and smooth emulsion.
- Transfer the mixture into a bowl and add the olive oil, drizzle in slowly, while continuously whisking. Season to taste and set aside.
- For the chips, heat sunflower oil in a large pot over medium to high heat, then fry the sweet potatoes in batches until crispy.
- Remove the sweet potatoes from oil and drain on kitchen towel, season with salt while still hot. Set aside and allow to cool.
- Assemble the burger by smearing a tablespoon of vegan mayo on the bottom half of the bun then top with Crunchita™.
- Place 2 cooked burger patties onto the lettuce then top with pesto, followed by radish slices and sweet potato chips.
- Spread a spoonful of hummus on the top half of the bun then place onto the burger.