THE BEYOND BURGER

Enter burger paradise with layer upon layer of heavenly ingredients: cabbage slaw, fresh lettuce and tomato, chipotle cashew cream cheese, roast garlic mayo, and a Beyond Burger patty! Indulge knowing you’re doing good for the environment and your body.

THE BEYOND BURGER

with sweet potato wedges, cashew cream cheese & That Mayo vegan mayo

4.5

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of THE BEYOND BURGER
  1. CRISPY WEDGES

    Preheat the oven to 200°C. Place the Sweet Potato wedges, the rinsed rosemary leaves, and the whole, unpeeled Garlic Clove on a roasting tray. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

  2. FRESHEN UP

    Place the shredded cabbage in a bowl. Toss through the cab sauv vinegar, a drizzle of olive oil, and some salt. Set aside to marinate until serving. Season the tomato slices with salt and set aside for assembling the burger.

  3. Beyond Burger Patty

    When the wedges have 10 minutes to go, place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Beyond Burger Patty for 5-8 minutes per side until heated through and starting to brown. Remove from the pan on completion and set aside.

  4. TOASTY BUNS & MAYO

    Place the halved bun in the oven cut-side up for 1-2 minutes until lightly golden and heated through, and remove on completion. When the Sweet Potato wedges are ready, remove from the oven and discard the skin from the garlic. Mash up the flesh and stir it through the vegan mayo.

  5. STACK IT UP!

    Smear some garlic mayo on the bottom half of the warm bun and place the Beyond Burger Patty on top. Layer with the tomato slices, rinsed Green Leaves, and cabbage slaw. Finish with a dollop of Chipotle Cashew Cream Cheese and close up with the other half of the bun. Dish up some roast Sweet Potato wedges alongside it and serve with the remaining garlic mayo for dipping your wedges. Dig in! (With your hands, of course!)

  1. CRISPY WEDGES

    Preheat the oven to 200°C. Place the Sweet Potato wedges, the rinsed rosemary leaves, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

  2. FRESHEN UP

    Place the shredded cabbage in a bowl. Toss through the cab sauv vinegar, a drizzle of olive oil, and some salt. Set aside to marinate until serving. Season the tomato slices with salt and set aside for assembling the burger.

  3. BEYOND BURGER PATTIES

    When the wedges have 10 minutes to go, place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Beyond Burger patties for 5-8 minutes per side until heated through and starting to brown. Remove from the pan on completion and set aside.

  4. TOASTY BUNS & MAYO

    Place the halved buns in the oven cut-side up for 1-2 minutes until lightly golden and heated through, and remove on completion. When the Sweet Potato wedges are ready, remove from the oven and discard the skin from the garlic. Mash up the flesh and stir it through the vegan mayo.

  5. STACK IT UP!

    Smear some garlic mayo on the bottom half of the warm bun and place the Beyond Burger Patty on top. Layer with the tomato slices, rinsed Green Leaves, and cabbage slaw. Finish with a dollop of Chipotle Cashew Cream Cheese and close up with the other half of the bun. Repeat with the other bun. Dish up some roast Sweet Potato wedges alongside and serve with the remaining garlic mayo for dipping your wedges. Dig in! (With your hands, of course!)

  1. CRISPY WEDGES

    Preheat the oven to 200°C. Place the Sweet Potato wedges, the rinsed rosemary leaves, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.

  2. FRESHEN UP

    Place the shredded cabbage in a bowl. Toss through the cab sauv vinegar, a drizzle of olive oil, and some salt. Set aside to marinate until serving. Season the tomato slices with salt and set aside for assembling the burger.

  3. BEYOND BURGER PATTIES

    When the wedges have 10 minutes to go, place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Beyond Burger patties for 5-8 minutes per side until heated through and starting to brown. Remove from the pan on completion and set aside.

  4. TOASTY BUNS & MAYO

    Place the halved buns in the oven cut-side up for 1-2 minutes until lightly golden and heated through, and remove on completion. When the Sweet Potato wedges are ready, remove from the oven and discard the skin from the garlic. Mash up the flesh and stir it through the vegan mayo.

  5. STACK IT UP!

    Smear some garlic mayo on the bottom half of the warm bun and place the Beyond Burger Patty on top. Layer with the tomato slices, rinsed Green Leaves, and cabbage slaw. Finish with a dollop of Chipotle Cashew Cream Cheese and close up with the other half of the bun. Repeat with the other bun. Dish up some roast Sweet Potato wedges alongside and serve with the remaining garlic mayo for dipping your wedges. Dig in! (With your hands, of course!)

  1. CRISPY WEDGES

    Preheat the oven to 200°C. Place the Sweet Potato wedges, the rinsed rosemary leaves, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.

  2. FRESHEN UP

    Place the shredded cabbage in a bowl. Toss through the cab sauv vinegar, a drizzle of olive oil, and some salt. Set aside to marinate until serving. Season the tomato slices with salt and set aside for assembling the burger.

  3. BEYOND BURGER PATTIES

    When the wedges have 10 minutes to go, place a large, nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Beyond Burger patties for 5-8 minutes per side until heated through and starting to brown. Remove from the pan on completion and set aside.

  4. TOASTY BUNS & MAYO

    Place the halved buns in the oven cut-side up for 1-2 minutes until lightly golden and heated through, and remove on completion. When the Sweet Potato wedges are ready, remove from the oven and discard the skin from the garlic. Mash up the flesh and stir it through the vegan mayo.

  5. STACK IT UP!

    Smear some garlic mayo on the bottom half of the warm bun and place the Beyond Burger Patty on top. Layer with the tomato slices, rinsed Green Leaves, and cabbage slaw. Finish with a dollop of Chipotle Cashew Cream Cheese and close up with the other half of the bun. Repeat with each bun. Dish up some roast Sweet Potato wedges alongside and serve with the remaining garlic mayo for dipping your wedges. Dig in! (With your hands, of course!)

Frequently Asked Questions

What is the preparation time for THE BEYOND BURGER?

The preparation time for THE BEYOND BURGER with sweet potato wedges, cashew cream cheese & That Mayo vegan mayo is between 15 and 30 minutes.

What is the total time required to make THE BEYOND BURGER with sweet potato wedges, cashew cream cheese & That Mayo vegan mayo?

The total time required to make THE BEYOND BURGER with sweet potato wedges, cashew cream cheese & That Mayo vegan mayo is between 30 and 50 minutes.

How many servings does THE BEYOND BURGER provide?

4 servings

What are the main ingredients in THE BEYOND BURGER?

Beyond Burger Patty, Cabernet Sauvignon Vinegar, Chipotle Cashew Cream Cheese, Fresh Rosemary, Garlic Clove, Green Leaves, Plum Tomato, Schoon Vegan Burger Bun, Shredded Red and Green Cabbage, Sweet Potato, That Mayo Vegan Mayo

What is the nutritional information of THE BEYOND BURGER?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare THE BEYOND BURGER?

FRESHEN UP: Place the shredded cabbage in a bowl. Toss through the cab sauv vinegar, a drizzle of olive oil, and some salt. Set aside to marinate until serving. Season the tomato slices with salt and set aside for assembling the burger. CRISPY WEDGES: Preheat the oven to 200°C. Place the sweet potato wedges, the rinsed rosemary leaves, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. BEYOND BURGER PATTIES: When the wedges have 10 minutes to go, place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the Beyond Burger patties for 5-8 minutes per side until heated through and starting to brown. Remove from the pan on completion and set aside. TOASTY BUNS & MAYO: Place the halved buns in the oven cut-side up for 1-2 minutes until lightly golden and heated through, and remove on completion. When the sweet potato wedges are ready, remove from the oven and discard the skin from the garlic. Mash up the flesh and stir it through the vegan mayo. STACK IT UP!: Smear some garlic mayo on the bottom half of the warm bun and place the Beyond Burger patty on top. Layer with the tomato slices, rinsed green leaves, and cabbage slaw. Finish with a dollop of chipotle cashew cream cheese and close up with the other half of the bun. Repeat with the other bun. Dish up some roast sweet potato wedges alongside and serve with the remaining garlic mayo for dipping your wedges. Dig in! (With your hands, of course!)

What should be prepared from my kitchen to make THE BEYOND BURGER?

Beyond Burger Patty, Cabernet Sauvignon Vinegar, Chipotle Cashew Cream Cheese, Fresh Rosemary, Garlic Clove, Green Leaves, Plum Tomato, Schoon Vegan Burger Bun, Shredded Red and Green Cabbage, Sweet Potato, That Mayo Vegan Mayo

How many calories does THE BEYOND BURGER have?

calories

How much fat content does THE BEYOND BURGER have?

grams

Woolies Products in this dish

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Fresh Rosemary 80 g

Fresh Rosemary 80 G

Photo of Fresh Rosemary 20 g

Fresh Rosemary 20 G

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