eCook Meal
Gluten-Free BBQ Burger
with spiced baby potatoes, That Mayo vegan mayo & caramelised onion
Gluten-free and vegan? It’s the ultimate dining partner! You’ll be smitten with the gluten-free bun, onion caramelised in BBQ sauce, fabulous salad toppings, lashings of mayo, and, of course, a crispy Outcast burger patty.
Serving guide
Choose your portion size.
START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced Cucumber and radish in a bowl. Pour over the pickling liquid and 10ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 90ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 2 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved bun or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to a plate for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom half with pickled Cucumber and radish, one veggie patty, and caramelised onion. Top with the leaves and the other patty. Serve the roast potatoes on the side with any remaining toppings. Mmm!
START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced Cucumber and radish in a bowl. Pour over the pickling liquid and 20ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 180ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 4 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom halves with pickled Cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm!
START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced Cucumber and radish in a bowl. Pour over the pickling liquid and 20ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 180ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 4 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom halves with pickled Cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm!
START UP A SMOKY ROAST
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
BBQ CARAMELISED ONIONS
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving.
MEANWHILE…
Place the sliced Cucumber and radish in a bowl. Pour over the pickling liquid and 40ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 360ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
VEGAN BURGER TIME
When the potatoes have 10 minutes remaining, shape the burger mix into 8 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
TOASTY BUN
Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning.
LET’S CHOW!
Smear the mayo on the bun halves. Layer the bottom halves with pickled Cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R92.11
for 4 servings · R23.03 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Outcast Vegan Burger Mix
- That Mayo (Vegan)
- Bentley's Gluten-free Buns
- NOMU Spanish Rub
- Pickling Liquid
- Clarks Kitchen Bourbon BBQ Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Gluten-Free BBQ Burger?
The preparation time for Gluten-Free BBQ Burger with spiced baby potatoes, That Mayo vegan mayo & caramelised onion is between 25 and 40 minutes.
What is the total time required to make Gluten-Free BBQ Burger with spiced baby potatoes, That Mayo vegan mayo & caramelised onion?
The total time required to make Gluten-Free BBQ Burger with spiced baby potatoes, That Mayo vegan mayo & caramelised onion is between 45 and 60 minutes.
How many servings does Gluten-Free BBQ Burger provide?
4 servings
What are the main ingredients in Gluten-Free BBQ Burger?
Baby Potato, Bentley's Gluten-free Bun, Chilli, Clarks Kitchen Bourbon BBQ Sauce, Cucumber, Green Leaves, NOMU Spanish Rub, Onion, Outcast Vegan Burger Mix, Pickling Liquid, Radish, That Mayo (Vegan)
What is the nutritional information of Gluten-Free BBQ Burger?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Gluten-Free BBQ Burger?
TOASTY BUN: Wipe down the pan and return to a medium heat. Spread butter over the cut side of the halved buns or brush with oil. Place cut-side down in the pan and toast for 1-2 minutes until crisp. On completion, transfer to some plates for serving. Toss the shredded green leaves with a drizzle of oil, a splash of pickling water, and some seasoning. BBQ CARAMELISED ONIONS: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 9-12 minutes until soft and caramelised, shifting occasionally. In the final minute, stir through ½ of the BBQ sauce. Remove from the pan on completion, cover to keep warm, and set aside for serving. MEANWHILE…: Place the sliced cucumber and radish in a bowl. Pour over the pickling liquid and 20ml of warm water. Toss to coat, season, and stir through the sliced chilli to taste. Set aside to pickle until serving, tossing every so often. Place the burger mix in a bowl with a pinch of salt and the remaining Spanish Rub to taste. Pour in 180ml of boiling water and mix well to combine (not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes. LET’S CHOW!: Smear the mayo on the bun halves. Layer the bottom halves with pickled cucumber and radish, a veggie patty, and caramelised onion. Top with the leaves and the other patties. Serve the roast potatoes on the side with any remaining toppings. Mmm! START UP A SMOKY ROAST: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, ½ of the Spanish Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. VEGAN BURGER TIME: When the potatoes have 10 minutes remaining, shape the burger mix into 4 patties of 1cm thick. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until heated through and crispy. During the final minute, baste with the remaining BBQ sauce. Remove from the pan on completion and set aside until serving.
What should be prepared from my kitchen to make Gluten-Free BBQ Burger?
Baby Potato, Bentley's Gluten-free Bun, Chilli, Clarks Kitchen Bourbon BBQ Sauce, Cucumber, Green Leaves, NOMU Spanish Rub, Onion, Outcast Vegan Burger Mix, Pickling Liquid, Radish, That Mayo (Vegan)
How many calories does Gluten-Free BBQ Burger have?
calories
How much fat content does Gluten-Free BBQ Burger have?
grams