Whenever you see the name ‘Green Fields’ in a recipe, you know the dish will get a green light from anyone who eats it, Chef! This mouthwatering vegan patty is pan-fried and then nestled onto a toasted burger bun. Topped with pickled onion, fresh greens, a mint-infused chutney mayo and sided with Rootstock Potato Crisps.
Green Fields Vegan Burger & Crisps
Green Fields Vegan Burger & Crisps
with a minty mayo
Hands on Time: 10 - 25 minutes
Overall Time: 15 - 30 minutes
Ingredients:
- Burger Bun/s
- Burger Buns
- Chutney Mayo
- Fresh Mint
- Green Fields Vegan Burger Patties
- Green Fields Vegan Burger Patty/ies
- Pickled Onions
- Rootstock Potato Crisps
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter Alternative (optional)
- Paper Towel
MINTY MAYO
In a small bowl, mix together the chutney mayo and the mint. Season and set aside.
TOASTED BUN
Halve the burger bun/s, and spread plant-based butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Remove the patty/ies from the freezer. Place a pan or grill pan over medium-high heat with a generous drizzle of oil. When hot, fry the patty/ies until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
LET'S PLATE UP!
Smear the minty mayo on the bottom half of the burger bun. Top with the juicy patty. Layer up the salad leaves and the pickled onions and top with the other half of the bun. Side the burger with the potato crisps. There you have it, Chef!
Chutney Mayo - 60ml
Fresh Mint - 3g
Burger Bun/s - 1
Green Fields Vegan Burger Patty/ies - 1
Salad Leaves - 20g
Pickled Onions - 20g
Rootstock Potato Crisps - 1 pack
MINTY MAYO
In a small bowl, mix together the chutney mayo and the mint. Season and set aside.
TOASTED BUN
Halve the burger bun/s, and spread plant-based butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Remove the patty/ies from the freezer. Place a pan or grill pan over medium-high heat with a generous drizzle of oil. When hot, fry the patty/ies until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
LET'S PLATE UP!
Smear the minty mayo on the bottom half of the burger bun. Top with the juicy patty. Layer up the salad leaves and the pickled onions and top with the other half of the bun. Side the burger with the potato crisps. There you have it, Chef!
Chutney Mayo - 120ml
Fresh Mint - 5g
Burger Bun/s - 2
Green Fields Vegan Burger Patty/ies - 2
Salad Leaves - 40g
Pickled Onions - 40g
Rootstock Potato Crisps - 2 packs
MINTY MAYO
In a small bowl, mix together the chutney mayo and the mint. Season and set aside.
TOASTED BUN
Halve the burger buns, and spread plant-based butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Remove the patties from the freezer. Place a pan or grill 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.
LET'S PLATE UP!
Smear the minty mayo on the bottom half of the burger bun. Top with the juicy patty. Layer up the salad leaves and the pickled onions and top with the other half of the bun. Side the burger with the potato crisps. There you have it, Chef!
Chutney Mayo - 180ml
Fresh Mint - 8g
Burger Buns - 3
Green Fields Vegan Burger Patties - 3
Salad Leaves - 60g
Pickled Onions - 60g
Rootstock Potato Crisps - 3 packs
MINTY MAYO
In a small bowl, mix together the chutney mayo and the mint. Season and set aside.
TOASTED BUN
Halve the burger buns, and spread plant-based butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
PERFECT PATTY
Remove the patties from the freezer. Place a pan or grill 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.
LET'S PLATE UP!
Smear the minty mayo on the bottom half of the burger bun. Top with the juicy patty. Layer up the salad leaves and the pickled onions and top with the other half of the bun. Side the burger with the potato crisps. There you have it, Chef!
Chutney Mayo - 240ml
Fresh Mint - 10g
Burger Buns - 4
Green Fields Vegan Burger Patties - 4
Salad Leaves - 80g
Pickled Onions - 80g
Rootstock Potato Crisps - 4 packs
Frequently Asked Questions
What is the preparation time for Green Fields Vegan Burger & Crisps?
The preparation time for Green Fields Vegan Burger & Crisps with a minty mayo is between 10 and 25 minutes.
What is the total time required to make Green Fields Vegan Burger & Crisps with a minty mayo?
The total time required to make Green Fields Vegan Burger & Crisps with a minty mayo is between 15 and 30 minutes.
How many servings does Green Fields Vegan Burger & Crisps provide?
4 servings
What are the main ingredients in Green Fields Vegan Burger & Crisps?
Burger Bun/s, Burger Buns, Chutney Mayo, Fresh Mint, Green Fields Vegan Burger Patties, Green Fields Vegan Burger Patty/ies, Pickled Onions, Rootstock Potato Crisps, Salad Leaves
What is the nutritional information of Green Fields Vegan Burger & Crisps?
Calories: 940, Carbs: 96 grams, Fat: grams, Protein: 33.5 grams, Sugar: 33.5 grams, Salt: 1424 grams
How do I prepare Green Fields Vegan Burger & Crisps?
PERFECT PATTY: Remove the patty/ies from the freezer. Place a pan or grill pan over medium-high heat with a generous drizzle of oil. When hot, fry the patty/ies until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel. LET'S PLATE UP!: Smear the minty mayo on the bottom half of the burger bun. Top with the juicy patty. Layer up the salad leaves and the pickled onions and top with the other half of the bun. Side the burger with the potato crisps. There you have it, Chef! TOASTED BUN: Halve the burger bun/s, and spread plant-based butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. MINTY MAYO: In a small bowl, mix together the chutney mayo and the mint. Season and set aside.
What should be prepared from my kitchen to make Green Fields Vegan Burger & Crisps?
Burger Bun/s, Burger Buns, Chutney Mayo, Fresh Mint, Green Fields Vegan Burger Patties, Green Fields Vegan Burger Patty/ies, Pickled Onions, Rootstock Potato Crisps, Salad Leaves
How many calories does Green Fields Vegan Burger & Crisps have?
940 calories
How much fat content does Green Fields Vegan Burger & Crisps have?
grams
Woolies Products in this dish
