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(Image source: Woolworths)


Recipe by Abigail Donnelly

Base: Burger Buns

Colour: Sweet potato
Crunch: Radishes
Drizzle: Basil pesto
Vegan mayo
Garlic: 2 cloves, minced
Lemon: 1, juiced
Dijon mustard: 2 teaspoons
Chickpeas: 12 whole, plus 3 tablespoons chickpea brine
Woolworths Canola Oil: ½ cup
Extra virgin olive oil: ¼ cup
Sea salt and freshly ground black pepper

For the Sweet Potato Chips
Woolworths Kara Sweet Potatoes: 2, thinly cut into match sticks
Sunflower oil, to deep fry
Sea salt, to season
Woolworths Burger Buns: 4, halved and toasted
Woolworths Crunchita™ Lettuce: 1 head, separated
Woolworths Mushroom & Lentil Burgers: 8, cooked to packet instructions
Woolworths Basil Pesto
Radishes: 4, thinly sliced
Woolworths Harissa Hummus
Optional: Plain Yoghurt; 3 tablespoons, to mix with the Basil Pesto, if desired


  1. To make the vegan mayo, mix together the garlic, lemon juice, Dijon mustard, whole chickpeas and chickpea brine in a tall container (like a water jug) and blend together using a stick blender on high speed until smooth.
  2. Slowly drizzle in the sunflower oil while blending until you have a creamy and smooth emulsion.
  3. Transfer the mixture into a bowl and add the olive oil, drizzle in slowly, while continuously whisking. Season to taste and set aside.
  4. For the chips, heat sunflower oil in a large pot over medium to high heat, then fry the sweet potatoes in batches until crispy.
  5. Remove the sweet potatoes from oil and drain on kitchen towel, season with salt while still hot. Set aside and allow to cool.
  6. Assemble the burger by smearing a tablespoon of vegan mayo on the bottom half of the bun then top with Crunchita™.
  7. Place 2 cooked burger patties onto the lettuce then top with pesto, followed by radish slices and sweet potato chips.
  8. Spread a spoonful of hummus on the top half of the bun then place onto the burger.

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