What are the main ingredients in Asian-style Veggie Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Asian-style Veggie Burger?

Calories: 705, Carbs: 98 grams, Fat: grams, Protein: 22.9 grams, Sugar: 22.4 grams, Salt: 1998 grams

How do I prepare Asian-style Veggie Burger?

ONIONS WITH A KICK!: Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions with a sweetener of choice for 5-6 minutes until soft and slightly caramelised. Add the grated garlic, ginger, soy sauce, a squeeze of lime juice and fry for about a minute. Remove from the pan and set aside. MAGIC PATTY: Boil the kettle. Place the burger mix, some seasoning and 180ml 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. GET THOSE BURGERS SIZZLIN’!: When the burger mixture is ready to roll, shape it into about 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 patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on paper towel. Wipe down the pan and return it to a medium heat, toast the burger bun, cut-side down for about a minute until golden and crisped. SPICY SLAW: Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, add in the drained cannellini beans and fry for 5-6 minutes until golden. Add in the cabbage and carrot and cook for 2-3 minutes until cooked but still crunchy, stirring occasionally. Remove from the heat, add the cooked onions, sriracha, seasoning to taste and toss to combine. FUSION BURGER!: Time to load up your burger! Smear the Kewpie mayo on the bottom half of the bun and top with some rinsed green leaves, the crispy burger patty and a generous helping of spicy Asian slaw. Drizzle over any remaining sriracha and close up the burger with the other half of the bun. Serve with the remaining Asian slaw and a lime wedge on the side! Well done, Chef!

What should be prepared from my kitchen to make Asian-style Veggie Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Asian-style Veggie Burger

Name: Asian-style Veggie Burger
Prep time: 15 min
Total time: 4 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

We’ve done it, we’ve combined your love of hamburgers and Asian-inspired flavours! This fabulous fusion veggie burger is packed with zesty lime, bold ginger and a kick of spicy sriracha. A crunchy veggie patty sits on a buttery bun and is piled with spicy slaw, cannellini beans, and the best spicy Kewpie mayo!

Asian-style Veggie Burger

with warm spicy slaw & Kewpie mayo

Hands on Time: 15 - 30 minutes

Overall Time: 4 - 45 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cannellini Beans
Carrot
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Leaves
Kewpie Mayo
Lime
Limes
Low-Sodium Soy Sauce
Onion
Onions
Outcast Burger Mix
Schoon Butter Bun
Schoon Butter Buns
Sriracha

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

MAGIC PATTY
Boil the kettle. Place the burger mix, some seasoning and 90ml 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.
ONIONS WITH A KICK!
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions with a sweetener of choice for 4-5 minutes until soft and slightly caramelised. Add the grated garlic, ginger, soy sauce, a squeeze of lime juice and fry for about a minute. Remove from the pan and set aside.
SPICY SLAW
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, add in the drained cannellini beans and fry for 4-5 minutes until golden. Add in the cabbage and carrot and cook for 2-3 minutes until cooked but still crunchy, stirring occasionally. Remove from the heat, add the cooked onions, sriracha, seasoning to taste and toss to combine.
GET THOSE BURGERS SIZZLIN’!
When the burger mixture is ready to roll, shape it into about 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 paper towel. Wipe down the pan and return it to a medium heat, toast the burger bun, cut-side down for about a minute until golden and crisped.
FUSION BURGER!
Time to load up your burger! Smear the Kewpie mayo on the bottom half of the bun and top with some rinsed green leaves, the crispy burger patty and a generous helping of spicy Asian slaw. Drizzle over any remaining sriracha and close up the burger with the other half of the bun. Serve with the remaining Asian slaw and a lime wedge on the side! Well done, Chef!

Outcast Burger Mix - 58g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Low Sodium Soy Sauce - 20ml
Lime - 1
Cannellini Beans - 60g
Cabbage - 100g
Carrot - 120g
Sriracha - 15ml
Schoon Butter Bun - 1
Kewpie Mayo - 15ml
Green Leaves - 20g

Download the Recipe

Serves 2

MAGIC PATTY
Boil the kettle. Place the burger mix, some seasoning and 180ml 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.
ONIONS WITH A KICK!
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions with a sweetener of choice for 5-6 minutes until soft and slightly caramelised. Add the grated garlic, ginger, soy sauce, a squeeze of lime juice and fry for about a minute. Remove from the pan and set aside.
SPICY SLAW
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, add in the drained cannellini beans and fry for 5-6 minutes until golden. Add in the cabbage and carrot and cook for 2-3 minutes until cooked but still crunchy, stirring occasionally. Remove from the heat, add the cooked onions, sriracha, seasoning to taste and toss to combine.
GET THOSE BURGERS SIZZLIN’!
When the burger mixture is ready to roll, shape it into about 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 patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on paper towel. Wipe down the pan and return it to a medium heat, toast the burger bun, cut-side down for about a minute until golden and crisped.
FUSION BURGER!
Time to load up your burger! Smear the Kewpie mayo on the bottom half of the bun and top with some rinsed green leaves, the crispy burger patty and a generous helping of spicy Asian slaw. Drizzle over any remaining sriracha and close up the burger with the other half of the bun. Serve with the remaining Asian slaw and a lime wedge on the side! Well done, Chef!

Outcast Burger Mix - 115g
Onion - 1
Garlic Cloves - 2
Fresh Ginger - 20g
Low Sodium Soy Sauce - 40ml
Lime - 1
Cannellini Beans - 120g
Cabbage - 200g
Carrot - 120g
Sriracha - 30ml
Schoon Butter Buns - 2
Kewpie Mayo - 30ml
Green Leaves - 40g

Download the Recipe

Serves 3

MAGIC PATTY
Boil the kettle. Place the burger mix, some seasoning and 270ml 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.
ONIONS WITH A KICK!
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions with a sweetener of choice for 6-7 minutes until soft and slightly caramelised. Add the grated garlic, ginger, soy sauce, a squeeze of lime juice and fry for about a minute. Remove from the pan and set aside.
SPICY SLAW
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, add in the drained cannellini beans and fry for 6-7 minutes until golden. Add in the cabbage and carrot and cook for 3-4 minutes until cooked but still crunchy, stirring occasionally. Remove from the heat, add the cooked onions, sriracha, seasoning to taste and toss to combine.
GET THOSE BURGERS SIZZLIN’!
When the burger mixture is ready to roll, shape it into about 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 patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on paper towel. Wipe down the pan and return it to a medium heat, toast the burger bun, cut-side down for about a minute until golden and crisped.
FUSION BURGER!
Time to load up your burger! Smear the Kewpie mayo on the bottom half of the bun and top with some rinsed green leaves, the crispy burger patty and a generous helping of spicy Asian slaw. Drizzle over any remaining sriracha and close up the burger with the other half of the bun. Serve with the remaining Asian slaw and a lime wedge on the side! Well done, Chef!

Outcast Burger Mix - 172g
Onions - 2
Garlic Cloves - 3
Fresh Ginger - 30g
Low Sodium Soy Sauce - 60ml
Limes - 2
Cannellini Beans - 180g
Cabbage - 300g
Carrot - 240g
Sriracha - 45ml
Schoon Butter Buns - 3
Kewpie Mayo - 45ml
Green Leaves - 60g

Download the Recipe

Serves 4

MAGIC PATTY
Boil the kettle. Place the burger mix, some seasoning and 360ml 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.
ONIONS WITH A KICK!
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions with a sweetener of choice for 7-8 minutes until soft and slightly caramelised. Add the grated garlic, ginger, soy sauce, a squeeze of lime juice and fry for about a minute. Remove from the pan and set aside.
SPICY SLAW
Wipe down the pan and return to a medium heat with a drizzle of oil. When hot, add in the drained cannellini beans and fry for 6-7 until golden. Add in the cabbage and carrot mix and cook for 3-4 minutes until cooked but still crunchy, stirring occasionally. Remove from the heat, add the cooked onions, sriracha, seasoning to taste and toss to combine.
GET THOSE BURGERS SIZZLIN’!
When the burger mixture is ready to roll, shape it into about 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 patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on paper towel. Wipe down the pan and return it to a medium heat, toast the burger bun, cut-side down for about a minute until golden and crisped.
FUSION BURGER!
Time to load up your burger! Smear the kewpie mayo on the bottom half of the bun and top with some rinsed green leaves, the crispy burger patty and a generous helping of spicy asian slaw. Drizzle over any remaining sriracha and close up the burger with the other half of the bun. Serve with the remaining asian slaw and a lime wedge on the side! Well done, Chef!