eCook Meal
Vegan OUTCAST Burger
with avocado, spicy corn salsa & sweet potato wedges
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.
Serving guide
Choose your portion size.
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!
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
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!
Sweet Potato - 1kg
NOMU Mexican Spice Blend - 20ml
Corn - 200g
Tomatoes - 2
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 15g
Lemons - 2
That Mayo (Vegan) - 120ml
Avocados - 2
OUTCAST Burger Patties - 4
Vegan Burger Buns - 4
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R111.07
for 4 servings · R27.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
-
Sliced Pickled Jalapeños needs 60 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 15% of packR9.00
Not in the Woolies basket — source these elsewhere:
- That Mayo (Vegan)
- OUTCAST Burger Patties
- Vegan Burger Buns
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Corn, Fresh Coriander, Green Leaves, Lemon, NOMU Mexican Spice Blend, Outcast Burger Patty, Pickled Jalapeño, Sweet Potato, That Mayo (Vegan), Tomato, Vegan Burger Bun
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?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Vegan OUTCAST Burger?
Avocado, Corn, Fresh Coriander, Green Leaves, Lemon, NOMU Mexican Spice Blend, Outcast Burger Patty, Pickled Jalapeño, Sweet Potato, That Mayo (Vegan), Tomato, Vegan Burger Bun
How many calories does Vegan OUTCAST Burger have?
1192 calories
How much fat content does Vegan OUTCAST Burger have?
grams