eCook Meal
Asian-style Veggie Burger
with warm spicy slaw & Kewpie mayo
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.26
for 4 servings · R35.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sriracha needs 60 mlFlying Goose® Sriracha Super Sour Hot Chilli Sauce 455 ml 455 ml at R114.99 · 13% of packR15.16
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Schoon Butter Buns
- Outcast Burger Mix
- Low Sodium Soy Sauce
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Asian-style Veggie Burger?
The preparation time for Asian-style Veggie Burger with warm spicy slaw & Kewpie mayo is between 15 and 30 minutes.
What is the total time required to make Asian-style Veggie Burger with warm spicy slaw & Kewpie mayo?
The total time required to make Asian-style Veggie Burger with warm spicy slaw & Kewpie mayo is between 4 and 45 minutes.
How many servings does Asian-style Veggie Burger provide?
4 servings
What are the main ingredients in Asian-style Veggie Burger?
Cabbage, Cannellini Beans, Carrot, Garlic, Ginger, Green Leaves, Kewpie Mayo, Lime, Low-Sodium Soy Sauce, Onion, Outcast Burger Mix, Schoon Butter Bun, Sriracha
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?
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. 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! 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.
What should be prepared from my kitchen to make Asian-style Veggie Burger?
Cabbage, Cannellini Beans, Carrot, Garlic, Ginger, Green Leaves, Kewpie Mayo, Lime, Low-Sodium Soy Sauce, Onion, Outcast Burger Mix, Schoon Butter Bun, Sriracha
How many calories does Asian-style Veggie Burger have?
705 calories
How much fat content does Asian-style Veggie Burger have?
grams