Crumbed Plant-Based 'Beef' & Avocado Burger
with Plant-Based Aioli, Spiced Sweet Fries & Salad
- Wheat
- Gluten
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Eggs
- Milk
- Wheat
You'll hear a satisfying crunch when you bite into this hearty meat-free burger. That's thanks to the golden layer of herby breadcrumbs which coat the tasty plant-based burger patty. We finish this classic dish with avocado, spinach, rocket and a slather of creamy plant-based aioli. Simple, yet delicious!
Ingredients
1
Avocado
1 packet
Baby Spinach Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
2
Bake-At-Home Continental Rolls
(Contains: Wheat, Gluten, Soy May be present: Sesame, Eggs, Milk)
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1 packet
Plant-Based Aioli
2
Plant-Based Burger Patty
(Contains: Wheat, Gluten, Soy May be present: Gluten, Wheat)
2
Sweet Potato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle over Nan's special seasoning and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, combine the plain flour, plant-based milk and garlic & herb seasoning in a shallow bowl. In a second shallow bowl, place panko breadcrumbs (see ingredients). • Coat plant-based burger patties in the flour mixture, followed by the panko breadcrumbs. Transfer to a plate.
• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook plant-based burger patties until golden and heated through, 2-3 minutes each side. Transfer to a paper towel-lined plate TIP: For even browning, gently press down on the patties using a spatula.
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper. • Just before serving, add baby spinach and toss to coat.
• Halve continental roll and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Spread each base with some plant-based aioli. • Top with a crumbed plant-based patty, avocado slices and some salad. • Divide burgers and spiced fries between plates. Serve with any remaining aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Opinions on the plant-based patty were mixed — many loved the flavour and couldn't tell it from meat, while others found it bland, salty, or off-putting in taste.
- Ease of prep: Most found the recipe straightforward, though several noted the crumbing process was fiddly and created extra washing up.
- Suggestions: Adding extras like beetroot, pickles, cucumber, or cheese helped boost the burger; some also found that cooking the sweet potato chips longer improved crispiness. Reducing the heat slightly when frying the crumbed patties may help prevent the panko from burning and falling off.
- Portions: The meal was generally filling for one burger per person, though some with bigger appetites felt the sweet potato chips were on the short side.
- Texture: Some found the patty mushy or gluey after cooking, while others praised the crumb for adding a satisfying crunch — pressing down gently with a spatula during frying may help with even browning.
