Veggie-licious Burgers and Chips

Nutrition per serve

Ingredients

• 2pcs potato
• 10g Aussie barbecue seasoning
• 300g plant-based patties
• 2pcs white bread rolls
• 1pcs spring onion
• 1pcs lemon
• 50g guacamole
• 1pcs tomato
• 40ml vegan mayonnaise
• 15ml olive oil

Method

1. Step 1 — Prep potato
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips.
2. Step 2 — Roast chips
   Put the potato on the lined tray, drizzle with 1 tsp olive oil, scatter over half the barbecue seasoning and toss to coat. Roast the chips for 20-25 mins until golden and tender.
3. Step 3 — Cook patties
   While the chips are roasting, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until golden.
4. Step 4 — Toast rolls
   Meanwhile, halve the rolls through the middle. Put the rolls on an oven tray, cut-side up, and bake for 5 mins or until lightly toasted.
5. Step 5 — Make zesty guacamole
   While the rolls are baking, thinly slice the spring onion. Finely grate the lemon zest, then juice half the lemon*. Put the guacamole in a bowl. Add the spring onion, lemon zest and 2 tsp lemon juice and stir to combine.
6. Step 6 — Get ready to serve
   Thinly slice the tomato. Combine the mayonnaise and remaining barbecue seasoning in a bowl. Spread the cut sides of the rolls with the mayonnaise mixture. Divide the patties, tomato and guacamole among the roll bases, then sandwich with the roll tops. Serve with the chips.

Allergens

Sulphites, Soy, Gluten, Wheat