This easy to prepare veggie burger patty is flop-proof and so quick to throw together. The burger mixture freezes incredibly well and is awesome rolled into balls and fried for a salad or even a sub!
- 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 burger 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)
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.
Photograph: Jan Ras
Production: Khanya Mzongwana