Make an eye-catching statement on the plate with this charcoal burger bun. Nestled inside is a smear of spicy peri-peri mayo, briny gherkins, fresh greens, sweet caramelised onions, and a pan-seared Green Fields premium burger patty. Sided with oven roasted potato wedges.
Peri-peri Charcoal Burger
Peri-peri Charcoal Burger
with a Green Fields Vegan Burger Patty & potato wedges
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Charcoal Burger Bun
- Charcoal Burger Buns
- Gherkins
- Green Fields Vegan Burger Patties
- Green Fields Vegan Burger Patty
- Green Leaves
- Onion
- Onions
- Peri-peri Mayo
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Sugar/Sweetener/Honey
CRISPY WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ON A ROLL
Halve the roll and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
JUICY PATTY
Remove the patty from the freezer. Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patty until browned, 2-3 minutes per side. Remove from the pan.
BEST BURGER EVER
Place the burger bun, cut-side up, on a plate. Smear some peri-peri mayo on the bottom half of the bun and top with the shredded leaves, the sliced gherkins, the patty, and the caramelised onions. Side with the crispy wedges and any extra mayo for dipping. Well done, Chef!
Potato - 200g
Onion - 1
Charcoal Burger Bun - 1
Green Fields Vegan Burger Patty - 1
Peri-peri Mayo - 40ml
Green Leaves - 20g
Gherkins - 20g
CRISPY WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ON A ROLL
Halve the buns and spread butter or oil over the cut-sides. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
JUICY PATTY
Remove the patties from the freezer. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. Remove from the pan.
BEST BURGER EVER
Place the burger buns, cut-side up, on a plate. Smear some peri-peri mayo on the bottom halves of the buns and top with the shredded leaves, the sliced gherkins, the patties, and the caramelised onions. Side with the crispy wedges and any extra mayo for dipping. Well done, Chef!
Potato - 400g
Onion - 1
Charcoal Burger Buns - 2
Green Fields Vegan Burger Patties - 2
Peri-peri Mayo - 80ml
Green Leaves - 40g
Gherkins - 40g
CRISPY WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ON A ROLL
Halve the rolls and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
JUICY PATTY
Remove the patties from the freezer. Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. Remove from the pan.
BEST BURGER EVER
Place the burger buns, cut-side up, on a plate. Smear some peri-peri mayo on the bottom halves of the buns and top with the shredded leaves, the sliced gherkins, the patties, and the caramelised onions. Side with the crispy wedges and any extra mayo for dipping. Well done, Chef!
Potato - 600g
Onions - 2
Charcoal Burger Buns - 3
Green Fields Vegan Burger Patties - 3
Peri-peri Mayo - 120ml
Green Leaves - 60g
Gherkins - 60g
CRISPY WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET, SILKY ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
ON A ROLL
Halve the rolls and spread butter or oil over the cut-side. Place a clean pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
JUICY PATTY
Remove the patties from the freezer. Return a pan to medium-high heat with a drizzle of oil. When hot, fry the patties until browned, 2-3 minutes per side. Remove from the pan.
BEST BURGER EVER
Place the burger buns, cut-side up, on a plate. Smear some peri-peri mayo on the bottom halves of the buns and top with the shredded leaves, the sliced gherkins, the patties, and the caramelised onions. Side with the crispy wedges and any extra mayo for dipping. Well done, Chef!
Potato - 800g
Onions - 2
Charcoal Burger Buns - 4
Green Fields Vegan Burger Patties - 4
Peri-peri Mayo - 160ml
Green Leaves - 80g
Gherkins - 80g
Woolies Products in this dish
