Sticky Chutney Plant-Based Burger

Name: Sticky Chutney Plant-Based Burger with Spiced Potato Wedges, Jalapeños & Slaw
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 2 Bake-At-Home Continental Rolls; 1 packet Onion Chutney; 2 Plant-Based Burger Patty; 1 packet Plant-Based Smokey Aioli; 2 Potato; 1 packet Slaw Mix; 1 Spring Onion; 1 packet Pickled Jalapeños; 1 Tomato; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Spiced Potato Wedges, Jalapeños & Slaw

Recipe Development TeamUpdated on March 13, 2026

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Calories

756 kcal

Protein

27.4g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Soy
Sesame
Eggs
Milk
May contain traces of allergens
Gluten
Wheat

In this American-style burger, the plant-based patties mingle in the pan with a game-changing ingredient: onion chutney! With the perfect ratio of sweet and savoury flavours, all that is left is to serve these burgers with baked wedges and you have a dish which believe it or not, is 100% plant-based!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

All-American Spice Blend

Bake-At-Home Continental Rolls

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

1 packet

Onion Chutney

Plant-Based Burger Patty

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

1 packet

Plant-Based Smokey Aioli

(Contains: Soy;)

Potato

1 packet

Slaw Mix

Spring Onion

1 packet

Pickled Jalapeños

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories756 kcal

Energy (kJ)3160 kJ

Fat35.2 g

of which saturates7.5 g

Carbohydrate79.1 g

of which sugars14.6 g

Dietary Fibre13.8 g

Protein27.4 g

Sodium1800 mg

Potassium8 mg

Calcium0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Cut potato into wedges. Set air fryer to 200°C.
• Place wedges into air fryer basket, drizzle with olive oil, sprinkle with All
American spice blend, season with salt and toss to coat. Cook for 15 minutes.
• Shake basket, then cook until golden, a further 10-15 minutes. Divide between
serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place wedges on a lined
oven tray. Drizzle with olive oil and season as above. Bake until tender, 20-25 minutes.

• Thinly slice spring onion. Thinly slice tomato.
• In a large bowl, combine a dollop of plant-based smokey aioli and a drizzle of
olive oil and the white wine vinegar.
• Add slaw mix and spring onion, season to taste with salt and pepper and toss
to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
plant-based burger patty until browned and heated through, 2-3 minutes each
side. Season to taste.
• In the last 30 seconds, add onion chutney, turning patties to coat.
• Once fries are done, halve continental rolls, then place in the air fryer basket and
cook until heated through, 2-3 minutes.
TIP: No air fryer? Halve rolls and bake on a wire oven rack, 2-3 minutes.

• Spread continental rolls with remaining plant-based smokey aioli.
• Top with the plant-based patty, tomato slices, some slaw and pickled jalapeños
(if using). Spoon over any remaining chutney from the pan.
• Serve with spiced potato wedges and any remaining slaw. Enjoy!