Name: Sweet chilli burgers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: olive oil 1T,Woolworths free-range chicken burgers 2,Woolworths medium fat haloumi burgers 2,Woolworths Ultimate hamburger rolls, halved and toasted 2,Wellington’s sweet chill sauce 3T,red onion, thinly sliced 1,sweet and sour sliced gherkins 6,Woolworths Crunchita® lettuce, for serving

Home
recipe-guide
Burger recipes

Beef recipes

Sweet chilli burgers

5 minutes

Burger recipes

Beyond burgers

20 minutes

Burger recipes

Frikkadel burgers with fridge-dive giardiniera

30 minutes

Burger recipes

Smashed boerie burgers

50 minutes

Burger recipes

Onion smash burgers

1 hour 10 minutes

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Breakfast recipes

Pork breakfast burger

10 minutes

Bacon recipes

Bacon and egg burgers

15 minutes

Burger recipes

Marinated mushroom burger

25 minutes

Burger recipes

Chicken burger salad

15 minutes

Burger recipes

The ultimate crumbed and stuffed mushroom burger

25 minutes

Burger recipes

The ultimate veggie burger

15 minutes

The ultimate veggie burger

Serves 4 burger patties

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

For the patties:

100 g Woolworths barley and spelt mix
250 g Kara orange sweet potato, peeled and cubed
50 g large brown mushrooms, roughly chopped
10 g breadcrumbs
1 T Woolworths chermoula spice mix
10 g fresh coriander, roughly chopped
10 g fresh dill, roughly chopped
Salt and pepper, to taste
60 ml sunflower oil, for frying

To serve:

4 gluten-free multi-seed bread rolls, slices in half
100 g Woolworths vegan mayo
50 g Italian leaf mix
1 large tomato, thinly sliced
4 slices Woolworths vegan cheese slices
4 T Woolworths onion marmalade
2 flavourburst avocados
1 packet Woolworths seed sprinkle
Fried brinjal slices (optional)

Method

1. Preheat the oven to 200°C.

2. Rub the sweet potato with the chermoula spice mix and a bit of oil and place on a baking sheet. Roast the sweet potato for 20-25 minutes, or until the sweet potato is soft and cooked through.

3. Place in a mixing bowl along with the barley and spelt mix, chopped mushrooms, breadcrumbs, fresh herbs, salt and pepper. Mix all the ingredients together until well combined and then shape into patties.

4. Heat a non-stick pan and add the oil. On a medium heat, fry the patties until crisp and golden brown. Cook the burgers in small batches to avoid the patties breaking, turning once.

5. To build the burgers, spread the vegan mayo on the inside of the rolls. Add a few lettuce leaves to the bottom slice along with tomato slices, onion marmalade, the cooked patty, a slice of the vegan cheese and topped with half an avocado, fanned. Sprinkle over some seed mix and top with the rest of the roll.

6. Serve with Woolies root vegetable chips.

Find more vegan recipes here.

Photograph: Jan Ras
Production: Khanya Mzongwana

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Sweet chilli burgers

Beyond burgers

Frikkadel burgers with fridge-dive giardiniera

Smashed boerie burgers

Onion smash burgers

Mushroom-and-sweet-potato patties

Pork breakfast burger

Bacon and egg burgers

Marinated mushroom burger

Chicken burger salad

The ultimate crumbed and stuffed mushroom burger

The ultimate veggie burger

The ultimate veggie burger

Ingredients

Method