What are the main ingredients in Vegan OUTCAST Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Vegan OUTCAST Burger?

Calories: 1192, Carbs: 159 grams, Fat: grams, Protein: 31.9 grams, Sugar: 28 grams, Salt: 1920 grams

How do I prepare Vegan OUTCAST Burger?

WEDGES: Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over ½ the NOMU spice blend. AVO: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Sprinkle over the remaining NOMU spice blend and season. OUTCAST PATTY: Remove the patties from the freezer. Return the pan to medium 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. BURGER BUNS: Halve the burger buns, and spread oil over the cut-side. Return the pan (wiped down) to a medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. ASSEMBLY TIME!: Smear the burger buns with ½ the loosened mayo. Top with the rinsed green leaves, the seasoned avocado slices, the seared patties, and the corn & jalapeño salsa. Side with the Mexican-spiced sweet potato wedges and garnish with the remaining picked coriander. Serve with the remaining mayo for dunking. Cheers, Chef! CORN SALSA: Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl along with the diced tomato, the chopped jalapeño, ½ the picked coriander, a squeeze of lemon juice, a sweetener, and seasoning. Set aside. Loosen the mayo with a splash of warm water.

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Vegan OUTCAST Burger

A simple and yummy solution to meat-free Mondays! Imagine sinking your teeth into a perfectly seared patty, boasting a delightful combination of plant-based goodness. The patty is complemented by crispy Mexican-spiced sweet potato wedges. A zesty corn and jalapeño salsa and dollops of creamy mayo completes the experience and makes it a family dinner winner.

Vegan OUTCAST Burger

with avocado, spicy corn salsa & sweet potato wedges

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Corn
Fresh Coriander
Green Leaves
Lemon
Lemons
NOMU Mexican Spice Blend
Outcast Burger Patties
Outcast Burger Patty
Sliced Pickled Jalapeños
Sweet Potato
That Mayo (Vegan)
Tomato
Tomatoes
Vegan Burger Bun
Vegan Burger Buns

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over ½ the NOMU spice blend.
CORN SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl along with the diced tomato, the chopped jalapeño, ½ the picked coriander, a squeeze of lemon juice, a sweetener, and seasoning. Set aside. Loosen the mayo with a splash of warm water.
AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Sprinkle over the remaining NOMU spice blend and season.
OUTCAST PATTY
Remove the patty from the freezer. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the patty until browned, 3-4 minutes per side. Remove from the pan and drain on paper towel.
BURGER BUNS
Halve the burger bun, and spread oil over the cut-side. Return the pan (wiped down) to a medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
ASSEMBLY TIME!
Smear the burger bun with ½ the loosened mayo. Top with the rinsed green leaves, the seasoned avocado slices, the seared patty, and the corn & jalapeño salsa. Side with the Mexican-spiced sweet potato wedges and garnish with the remaining picked coriander. Serve with the remaining mayo for dunking. Cheers, Chef!

Sweet Potato - 250g
NOMU Mexican Spice Blend - 5ml
Corn - 50g
Tomato - 1
Sliced Pickled Jalapeños - 15g
Fresh Coriander - 4g
Lemon - 1
That Mayo (Vegan) - 30ml
Avocado - 1
OUTCAST Burger Patty - 1
Vegan Burger Bun - 1
Green Leaves - 20g

Download the Recipe

Serves 2

WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Remove from the oven and sprinkle over ½ the NOMU spice blend.
CORN SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and place in a bowl along with the diced tomato, the chopped jalapeño, ½ the picked coriander, a squeeze of lemon juice, a sweetener, and seasoning. Set aside. Loosen the mayo with a splash of warm water.
AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Sprinkle over the remaining NOMU spice blend and season.
OUTCAST PATTY
Remove the patties from the freezer. Return the pan to medium 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.
BURGER BUNS
Halve the burger buns, and spread oil over the cut-side. Return the pan (wiped down) to a medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ASSEMBLY TIME!
Smear the burger buns with ½ the loosened mayo. Top with the rinsed green leaves, the seasoned avocado slices, the seared patties, and the corn & jalapeño salsa. Side with the Mexican-spiced sweet potato wedges and garnish with the remaining picked coriander. Serve with the remaining mayo for dunking. Cheers, Chef!

Sweet Potato - 500g
NOMU Mexican Spice Blend - 10ml
Corn - 100g
Tomato - 1
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
Lemon - 1
That Mayo (Vegan) - 60ml
Avocado - 1
OUTCAST Burger Patties - 2
Vegan Burger Buns - 2
Green Leaves - 40g

Download the Recipe

Serves 3

WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Remove from the oven and sprinkle over ½ the NOMU spice blend.
CORN SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and place in a bowl along with the diced tomatoes, the chopped jalapeño, ½ the picked coriander, a squeeze of lemon juice, a sweetener, and seasoning. Set aside. Loosen the mayo with a splash of warm water.
AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Sprinkle over the remaining NOMU spice blend and season.
OUTCAST PATTY
Remove the patties from the freezer. Return the pan to medium 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.
BURGER BUNS
Halve the burger buns, and spread oil over the cut-side. Return the pan (wiped down) to a medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ASSEMBLY TIME!
Smear the burger buns with ½ the loosened mayo. Top with the rinsed green leaves, the seasoned avocado slices, the seared patties, and the corn & jalapeño salsa. Side with the Mexican-spiced sweet potato wedges and garnish with the remaining picked coriander. Serve with the remaining mayo for dunking. Cheers, Chef!

Sweet Potato - 750g
NOMU Mexican Spice Blend - 15ml
Corn - 150g
Tomatoes - 2
Sliced Pickled Jalapeños - 45g
Fresh Coriander - 12g
Lemons - 2
That Mayo (Vegan) - 85ml
Avocados - 2
OUTCAST Burger Patties - 3
Vegan Burger Buns - 3
Green Leaves - 60g

Download the Recipe

Serves 4

WEDGES
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Remove from the oven and sprinkle over ½ the NOMU spice blend.
CORN SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and place in a bowl along with the diced tomatoes, the chopped jalapeño, ½ the picked coriander, a squeeze of lemon juice, a sweetener, and seasoning. Set aside. Loosen the mayo with a splash of warm water.
AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado. Sprinkle over the remaining NOMU spice blend and season.
OUTCAST PATTY
Remove the patties from the freezer. Return the pan to medium 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.
BURGER BUNS
Halve the burger buns, and spread oil over the cut-side. Return the pan (wiped down) to a medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ASSEMBLY TIME!
Smear the burger buns with ½ the loosened mayo. Top with the rinsed green leaves, the seasoned avocado slices, the seared patties, and the corn & jalapeño salsa. Side with the Mexican-spiced sweet potato wedges and garnish with the remaining picked coriander. Serve with the remaining mayo for dunking. Cheers, Chef!