[Plant-based] NZ Asian Glazed Kumara Burger
with Pear Slaw & Sesame Fries
- Sesame
- Celery
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Tree nuts
- Sesame
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Asian Slaw Mix
(Contains: Celery; )
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame)
1 packet
Plant-Based Mayo
(May be present: Soy, Eggs, Fish, Sesame)
2
Plant-Based Burger Buns
1
Pear
Plant-Based Kumara Patty
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
Nutrition Values
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
Meanwhile, thinly slice green pear into sticks. When fries have 10 minutes remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook kumara burger (see ingredients) until golden, 4-5 minutes each side. Add Asian stir-fry sauce and soy sauce and cook, turning, until reduced, 1-2 minutes.
In a medium bowl, combine Asian slaw mix, pear, plant-based mayonnaise, a drizzle of sesame oil and rice wine vinegar and a pinch of salt and pepper. Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
Top with a kumara burger and some pear slaw. Serve with sesame fries and any remaining slaw. Enjoy!
