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
THE BEYOND BURGER
with sweet potato wedges, cashew cream cheese & That Mayo vegan mayo
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
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.
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.
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.
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.
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!)
Sweet Potato - 250g
Fresh Rosemary - 2g
Garlic Clove - 1
Shredded Red and Green Cabbage - 75g
Cabernet Sauvignon Vinegar - 10ml
Plum Tomato - 1
Beyond Burger Patty - 1
Schoon Vegan Burger Bun - 1
That Mayo Vegan Mayo - 25ml
Chipotle Cashew Cream Cheese - 20ml
Green Leaves - 20g
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.
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.
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!)
Sweet Potato - 500g
Fresh Rosemary - 4g
Garlic Clove - 2
Shredded Red and Green Cabbage - 150g
Cabernet Sauvignon Vinegar - 20ml
Plum Tomato - 1
Beyond Burger Patty - 2
Schoon Vegan Burger Bun - 2
That Mayo Vegan Mayo - 50ml
Chipotle Cashew Cream Cheese - 40ml
Green Leaves - 40g
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.
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.
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!)
Sweet Potato - 500g
Fresh Rosemary - 4g
Garlic Clove - 2
Shredded Red and Green Cabbage - 150g
Cabernet Sauvignon Vinegar - 20ml
Plum Tomato - 1
Beyond Burger Patty - 2
Schoon Vegan Burger Bun - 2
That Mayo Vegan Mayo - 50ml
Chipotle Cashew Cream Cheese - 40ml
Green Leaves - 40g
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.
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.
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.
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 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!)
Sweet Potato - 1kg
Fresh Rosemary - 8g
Garlic Clove - 4
Shredded Red and Green Cabbage - 300g
Cabernet Sauvignon Vinegar - 40ml
Plum Tomato - 2
Beyond Burger Patty - 4
Schoon Vegan Burger Bun - 4
That Mayo Vegan Mayo - 100ml
Chipotle Cashew Cream Cheese - 80ml
Green Leaves - 80g
Woolies Products in this dish
