What are the main ingredients in Vegan Fashionista BBQ Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Vegan Fashionista BBQ Burger?

Calories: 863, Carbs: 137 grams, Fat: grams, Protein: 22.7 grams, Sugar: 34.1 grams, Salt: 1774 grams

How do I prepare Vegan Fashionista BBQ Burger?

BITS & BOBS: Pop the halved buns in the oven cut-side up, and heat for 2-3 minutes. Place the rinsed green leaves in a bowl with a drizzle of oil and a small splash of the liquid from the pickled cucumber. Season to taste and toss to coat. Lightly season the tomato slices with salt and a crack of black pepper. BURGER TIME: When the wedges have 10 minutes remaining, shape the burger mix into 2 patties, about 1cm in thickness. Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel. PREP THE BURGERS: Place the burger mix, a pinch of salt, and the remaining Spanish Rub in a bowl. Pour in 180ml of boiling water and mix well to combine (but not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes. WE LOVE WEDGES!: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Spanish Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. PICKLE THE CUCUMBER: Boil the kettle for step 3. Place the cucumber rounds in a bowl with the pickling liquid and a generous pinch of salt. Toss to coat and set aside to pickle. STACK IT UP!: Smear the mayo on the bun halves and layer with the pickled cucumber and dressed leaves. Pop on the veggie patty, dollop over the BBQ sauce, and top with the tomato slices. Serve the roast sweet potato wedges on the side with any remaining toppings. We can’t wait for you to start!

What should be prepared from my kitchen to make Vegan Fashionista BBQ Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Vegan Fashionista BBQ Burger

The ultimate in stylish dinning partners! With lashings of dreamy BBQ sauce and drips of That Mayo vegan mayo. You’ll be smitten with fresh and fabulous salad toppings and, of course, a crispy homemade Outcast burger patty.

Vegan Fashionista BBQ Burger

with spiced sweet potato wedges, salad garnishings & fresh green leaves

Hands on Time: 20 - 30 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Cucumber
Green Leaves
NOMU Spanish Rub
Outcast Vegan Burger Mix
Pickling Liquid
Sweet Potato
That Mayo (Vegan)
Tomato
Tomatoes
Vegan Burger Bun
Vegan Burger Buns

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Spanish Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER
Boil the kettle for step 3. Place the cucumber rounds in a bowl with the pickling liquid and a generous pinch of salt. Toss to coat and set aside to pickle.
PREP THE BURGER
Place the burger mix, a pinch of salt, and the remaining Spanish Rub in a bowl. Pour in 90ml of boiling water and mix well to combine (but not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
BURGER TIME
When the wedges have 10 minutes remaining, shape the burger mix into a 1cm thick patty. Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patty for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
BITS & BOBS
Pop the halved bun in the oven cut-side up, and heat for 2-3 minutes. Place the rinsed green leaves in a bowl with a drizzle of oil and a small splash of the liquid from the pickled cucumber. Season to taste and toss to coat. Lightly season the tomato slices with salt and a crack of black pepper.
STACK IT UP!
Smear the mayo on the bun halves and layer with the pickled cucumber and dressed leaves. Pop on the veggie patty, dollop over the BBQ sauce, and top with the tomato slices. Serve the roast sweet potato wedges on the side with any remaining toppings. We can’t wait for you to start!

Sweet Potato - 250g
NOMU Spanish Rub - 10ml
Cucumber - 50g
Pickling Liquid - 20ml
Outcast Vegan Burger Mix - 55g
Vegan Burger Bun - 1
Green Leaves - 20g
Tomato - 1
That Mayo (Vegan) - 30ml
BBQ Sauce - 15ml

Download the Recipe

Serves 2

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Spanish Rub (to taste), and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER
Boil the kettle for step 3. Place the cucumber rounds in a bowl with the pickling liquid and a generous pinch of salt. Toss to coat and set aside to pickle.
PREP THE BURGERS
Place the burger mix, a pinch of salt, and the remaining Spanish Rub in a bowl. Pour in 180ml of boiling water and mix well to combine (but not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
BURGER TIME
When the wedges have 10 minutes remaining, shape the burger mix into 2 patties, about 1cm in thickness. Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
BITS & BOBS
Pop the halved buns in the oven cut-side up, and heat for 2-3 minutes. Place the rinsed green leaves in a bowl with a drizzle of oil and a small splash of the liquid from the pickled cucumber. Season to taste and toss to coat. Lightly season the tomato slices with salt and a crack of black pepper.
STACK IT UP!
Smear the mayo on the bun halves and layer with the pickled cucumber and dressed leaves. Pop on the veggie patty, dollop over the BBQ sauce, and top with the tomato slices. Serve the roast sweet potato wedges on the side with any remaining toppings. We can’t wait for you to start!

Sweet Potato - 500g
NOMU Spanish Rub - 20ml
Cucumber - 100g
Pickling Liquid - 40ml
Outcast Vegan Burger Mix - 110g
Vegan Burger Buns - 2
Green Leaves - 40g
Tomato - 1
That Mayo (Vegan) - 60ml
BBQ Sauce - 30ml

Download the Recipe

Serves 3

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Spanish Rub (to taste), and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER
Boil the kettle for step 3. Place the cucumber rounds in a bowl with the pickling liquid and a generous pinch of salt. Toss to coat and set aside to pickle.
PREP THE BURGERS
Place the burger mix, a pinch of salt, and the remaining Spanish Rub in a bowl. Pour in 270ml of boiling water and mix well to combine (but not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
BURGER TIME
When the wedges have 10 minutes remaining, shape the burger mix into 3 patties, about 1cm in thickness. Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
BITS & BOBS
Pop the halved buns in the oven cut-side up, and heat for 2-3 minutes. Place the rinsed green leaves in a bowl with a drizzle of oil and a small splash of the liquid from the pickled cucumber. Season to taste and toss to coat. Lightly season the tomato slices with salt and a crack of black pepper.
STACK IT UP!
Smear the mayo on the bun halves and layer with the pickled cucumber and dressed leaves. Pop on the veggie patty, dollop over the BBQ sauce, and top with the tomato slices. Serve the roast sweet potato wedges on the side with any remaining toppings. We can’t wait for you to start!

Sweet Potato - 750g
NOMU Spanish Rub - 30ml
Cucumber - 150g
Pickling Liquid - 60ml
Outcast Vegan Burger Mix - 165g
Vegan Burger Buns - 3
Green Leaves - 60g
Tomatoes - 2
That Mayo (Vegan) - 85ml
BBQ Sauce - 45ml

Download the Recipe

Serves 4

WE LOVE WEDGES!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil, ½ the Spanish Rub (to taste), and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PICKLE THE CUCUMBER
Boil the kettle for step 3. Place the cucumber rounds in a bowl with the pickling liquid and a generous pinch of salt. Toss to coat and set aside to pickle.
PREP THE BURGERS
Place the burger mix, a pinch of salt, and the remaining Spanish Rub in a bowl. Pour in 360ml of boiling water and mix well to combine (but not for longer than about 30 seconds). Cover with a plate and set aside to rehydrate for at least 10 minutes.
BURGER TIME
When the wedges have 10 minutes remaining, shape the burger mix into 4 patties, about 1cm in thickness. Place a nonstick pan over medium-high heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on some paper towel.
BITS & BOBS
Pop the halved buns in the oven cut-side up, and heat for 2-3 minutes. Place the rinsed green leaves in a bowl with a drizzle of oil and a small splash of the liquid from the pickled cucumber. Season to taste and toss to coat. Lightly season the tomato slices with salt and a crack of black pepper.
STACK IT UP!
Smear the mayo on the bun halves and layer with the pickled cucumber and dressed leaves. Pop on the veggie patty, dollop over the BBQ sauce, and top with the tomato slices. Serve the roast sweet potato wedges on the side with any remaining toppings. We can’t wait for you to start!