Buffalo-Style Plant-Based Burger

Name: Buffalo-Style Plant-Based Burger with Spiced Sweet Potato Wedges & Pear Slaw
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 sweet potato; 1 pear; 1 packet plant-based aioli; 1 drizzle white wine vinegar; 1 bag slaw mix; 1 packet plant-based burger patty; 1 packet caramelised onion chutney; 1 packet sriracha; 1 sachet All-American spice blend; 2 plant-based burger bun

with Spiced Sweet Potato Wedges & Pear Slaw

Up to 180$ + Free Treats / Extras for Life

In this American-style burger, the plant-based patties mingle in the pan with two game-changing ingredients: our sriracha for some mild heat, plus caramelised onion chutney for the perfect ratio of sweet and savoury flavours - a lovely contrast against the creamy slaw. Serve with baked SP wedges and you have a dish which believe it or not, is 100% plant-based!

Tags:

Easy Prep

•Plant Based

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

pear

1 packet

plant-based aioli

1 bag

slaw mix

1 packet

plant-based burger patty

(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)

1 packet

caramelised onion chutney

1 packet

sriracha

(May be present: Soy.)

1 sachet

All-American spice blend

plant-based burger bun

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Lupin, Milk, Sesame, Almond, Hazelnut.)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3510 kJ

Fat37.2 g

of which saturates5.9 g

Carbohydrate93.1 g

of which sugars36.6 g

Protein27.7 g

Sodium1573 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• In a large bowl, combine plant-based aioli, a drizzle of white wine vinegar and a pinch of salt and pepper. Set aside. • When the wedges have 10 minutes remaining, thinly slice pear into wedges. • To the bowl with the aioli dressing, add pear and slaw mix. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based burger patties until browned and heated through, 2-3 minutes each side. • In the last 30 seconds, add caramelised onion chutney and sriracha, turning patties to coat. • While the patties are cooking, bake plant-based burger buns directly on an oven wire rack until heated through, 3 minutes.

TIP: For even browning, gently press down on the patties using a spatula.

• Slice burger buns in half. Top with some pear slaw and a buffalo-style plant-based patty, spooning over any remaining glaze from the pan. • Serve with spiced sweet potato wedges and any remaining slaw. Enjoy!