Sticky Chutney Plant-Based Burger

Name: Sticky Chutney Plant-Based Burger with Jalapeños, Slaw & Spiced Potato Wedges
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 Sliced Beetroot; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Jalapeños, Slaw & Spiced Potato Wedges

4.0(32)

Recipe Development TeamUpdated on April 10, 2026

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Calories

808 kcal

Protein

28.5g protein

Preparation Time

35 minutes

Difficulty

Easy

Pre-Prepped

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: caramelised 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

Sliced Beetroot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories808 kcal

Energy (kJ)3380 kJ

Fat35.4 g

of which saturates7.6 g

Carbohydrate89.3 g

of which sugars13.4 g

Dietary Fibre15.8 g

Protein28.5 g

Sodium2080 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 the 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 the 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.
• In a large bowl, combine a dollop of plant-based smokey aioli, a drizzle of olive
oil and the white wine vinegar.
• Add slaw mix and spring onion, season with salt and pepper to taste 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 with salt and pepper. • In the last 30 seconds, add onion chutney, turning patties to coat.

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