What are the main ingredients in ASIAN-STYLE FALAFEL BURGER?

Oil (cooking, olive & coconut), Salt & Pepper, Paper Towel, Water

What is the nutritional information of ASIAN-STYLE FALAFEL BURGER?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare ASIAN-STYLE FALAFEL BURGER?

BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! BURGER BLISS: When the falafel mixture is ready to roll, shape it into two 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the heat for the burger buns. Toast them cut-side down for about a minute until crisp and golden. GET A LOAD OF THIS!: Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of lime on the side! Well done, Chef! BURGER PATTY PREP: Boil the kettle. Place the falafel burger mix, a pinch of salt, and 160ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. WARM ASIAN SLAW: Combine the soy sauce with some lime juice, reserving two lime wedges for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.

What should be prepared from my kitchen to make ASIAN-STYLE FALAFEL BURGER?

Oil (cooking, olive & coconut), Salt & Pepper, Paper Towel, Water

ASIAN-STYLE FALAFEL BURGER

A crunchy falafel patty on a buttery bun, piled with spicy slaw, cannellini beans, and the best mayo around. With ginger, garlic, soy, and lime, this fusion veg burger has action-packed Asian flavour.

ASIAN-STYLE FALAFEL BURGER

with warm, spicy cabbage slaw & That Mayo

Hands on Time: 20 - 30 minutes

Overall Time: 25 - 40 minutes

Ingredients:

Burger Bun
Burger Buns
Cannellini Beans
Garlic Clove
Garlic Cloves
Ginger
Green Leaves
Lime
Limes
Low-Sodium Soya Sauce
Onion
Onions
Outcast Burger Mix
Shredded Green & Red Cabbage and Julienne Carrots
Soya Sauce Low Sodium
Sriracha Sauce
That Mayo Original Mayo

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Paper Towel
Water

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 80ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some lime juice, reserving a lime wedge for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent. Add the grated garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 3-4 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside until serving.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into a 1cm thick patty. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patty for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the stove to heat the burger bun. Toast it cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom half of the bun and top with some rinsed green leaves and the crispy falafel patty. Spoon over a generous helping of the spicy Asian slaw. Close up the burger with the other half of the bun and serve with a wedge of lime on the side! Well done, Chef!

Outcast Burger Mix - 58g
Low-Sodium Soya Sauce - 1
Lime - 1
Onion - 1
Garlic Clove - 1
Ginger - 10g
Cannellini Beans - 60g
Shredded Green & Red Cabbage and Julienne Carrots - 75
Sriracha Sauce - 15ml
Burger Bun - 1
Green Leaves - 20g
That Mayo Original Mayo - 15ml

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 160ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some lime juice, reserving two lime wedges for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into two 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the heat for the burger buns. Toast them cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of lime on the side! Well done, Chef!

Outcast Burger Mix - 115g
Low-Sodium Soya Sauce - 1
Limes - 2
Onion - 1
Garlic Cloves - 2
Ginger - 20g
Cannellini Beans - 120g
Shredded Green & Red Cabbage and Julienne Carrots - 150g
Sriracha Sauce - 30ml
Burger Buns - 2
Green Leaves - 40g
That Mayo Original Mayo - 30ml

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 160ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some lime juice, reserving two lime wedges for serving. Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 4-5 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into two 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the heat for the burger buns. Toast them cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of lime on the side! Well done, Chef!

Outcast Burger Mix - 115g
Low-Sodium Soya Sauce - 1
Limes - 2
Onion - 1
Garlic Cloves - 2
Ginger - 20g
Cannellini Beans - 120g
Shredded Green & Red Cabbage and Julienne Carrots - 150g
Sriracha Sauce - 30ml
Burger Buns - 2
Green Leaves - 40g
That Mayo Original Mayo - 30ml

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BURGER PATTY PREP
Boil the kettle. Place the falafel burger mix, a pinch of salt, and 320ml of boiling water in a bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
WARM ASIAN SLAW
Combine the soy sauce with some lime juice, reserving some lime wedges for serving. Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent. Add the grated garlic and ginger and fry for about a minute. Add in the drained cannellini beans, cabbage and carrot mix, and limey soy sauce. Cook for 5-6 minutes, stirring occasionally, until the cabbage has wilted. Stir in some sriracha and seasoning to taste. Remove from the pan on completion, place in a bowl, covered, and set aside.
BURGER BLISS
When the falafel mixture is ready to roll, shape it into four 1.5cm thick patties. Wipe down the pan and return to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. Wipe down the pan and return it to the stove to heat the burger buns. Toast them cut-side down for about a minute until crisp and golden.
GET A LOAD OF THIS!
Time to load up your burger! Smear some mayo on the bottom halves of the buns and top with some rinsed green leaves and a crispy falafel patty. Spoon over generous helpings of the spicy Asian slaw. Close up the burgers with the other halves of the buns and serve with a wedge of lime on the side! Well done, Chef!