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
Vegan OUTCAST Burger
with avocado, spicy corn salsa & sweet potato wedges
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vegan OUTCAST Burger?
The preparation time for Vegan OUTCAST Burger with avocado, spicy corn salsa & sweet potato wedges is between 25 and 40 minutes.
What is the total time required to make Vegan OUTCAST Burger with avocado, spicy corn salsa & sweet potato wedges?
The total time required to make Vegan OUTCAST Burger with avocado, spicy corn salsa & sweet potato wedges is between 45 and 60 minutes.
How many servings does Vegan OUTCAST Burger provide?
4 servings
What are the main ingredients in Vegan OUTCAST Burger?
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
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?
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
How many calories does Vegan OUTCAST Burger have?
1192 calories
How much fat content does Vegan OUTCAST Burger have?
grams
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