A true classic like no other! A perfectly fried vegan patty sits proudly atop a toasted pink burger bun layered with shredded leaves and vegan That Mayo. Sided with golden baby potato crisps.
Scheckter’s Inspired Burger
Scheckter’s Inspired Burger
with vegan That Mayo & pink burger buns
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potatoes
- Cucumber
- Pink Burger Bun
- Pink Burger Buns
- Salad Leaves
- Scheckter’s Burger Patties
- Scheckter’s Burger Patty
- That Mayo (Vegan)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTATO CRISPS
Preheat the oven to 200°C. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FRY & FLIP
Place a pan over medium-high heat with a generous drizzle of oil. When hot, fry the patty until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
MAYO SAUCE
In a bowl, loosen the mayo with a splash of water. Season and set aside.
TOASTED BUNS
Halve the burger bun, and spread oil over the cut-side. Return the pan, wiped clean, to medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
BUILD YOUR BURGER
Smear the toasted burger bun with the mayo. Top with the shredded leaves, the vegan patty, and finish off with the cucumber rounds. Side with the golden baby potatoes. Cheers, Chef!
Baby Potatoes - 200g
Scheckter’s Burger Patty - 1
That Mayo (Vegan) - 40ml
Pink Burger Bun - 1
Salad Leaves - 20g
Cucumber - 50g
POTATO CRISPS
Preheat the oven to 200°C. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
FRY & FLIP
Place a pan over medium-high heat with a generous drizzle of oil. When hot, fry the patties until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
MAYO SAUCE
In a bowl, loosen the mayo with a splash of water. Season and set aside.
TOASTED BUNS
Halve the burger buns, and spread oil over the cut-side. Return the pan, wiped clean, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BUILD YOUR BURGER
Smear the toasted burger buns with the mayo. Top with the shredded leaves, the vegan patties, and finish off with the cucumber rounds. Side with the golden baby potatoes. Cheers, Chef!
Baby Potatoes - 400g
Scheckter’s Burger Patties - 2
That Mayo (Vegan) - 80ml
Pink Burger Buns - 2
Salad Leaves - 40g
Cucumber - 100g
POTATO CRISPS
Preheat the oven to 200°C. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FRY & FLIP
Place a pan over medium-high heat with a generous drizzle of oil. When hot, fry the patties until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
MAYO SAUCE
In a bowl, loosen the mayo with a splash of water. Season and set aside.
TOASTED BUNS
Halve the burger buns, and spread oil over the cut-side. Return the pan, wiped clean, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BUILD YOUR BURGER
Smear the toasted burger buns with the mayo. Top with the shredded leaves, the vegan patties, and finish off with the cucumber rounds. Side with the golden baby potatoes. Cheers, Chef!
Baby Potatoes - 600g
Scheckter’s Burger Patties - 3
That Mayo (Vegan) - 120ml
Pink Burger Buns - 3
Salad Leaves - 60g
Cucumber - 150g
POTATO CRISPS
Preheat the oven to 200°C. Spread the baby potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
FRY & FLIP
Place a pan over medium-high heat with a generous drizzle of oil. When hot, fry the patties until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
MAYO SAUCE
In a bowl, loosen the mayo with a splash of water. Season and set aside.
TOASTED BUNS
Halve the burger buns, and spread oil over the cut-side. Return the pan, wiped clean, to medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
BUILD YOUR BURGER
Smear the toasted burger buns with the mayo. Top with the shredded leaves, the vegan patties, and finish off with the cucumber rounds. Side with the golden baby potatoes. Cheers, Chef!
Baby Potatoes - 800g
Scheckter’s Burger Patties - 4
That Mayo (Vegan) - 160ml
Pink Burger Buns - 4
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
