Recipe by Abigail Donnelly
Base: Bun (Gluten free Burger buns)
Colour: Sweet potato
Drizzle: Coriander pesto
For the vegan mayo
garlic cloves 2, minced
lemon 1, juiced
Dijon mustard 2 t
chickpeas 12 whole, plus 3 T chickpea brine
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 gluten free burger buns 4, halved and toasted
Woolworths crunchits lettuce 1 head, separated
Woolworths vegan mushroom and lentil burgers 8, cooked to packet instructions
Woolworths coriander pesto
Radishes 4, thinly sliced
Woolworths Harissa and Dukkah hummus
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.
Slowly drizzle in the sunflower oil while blending until you have a creamy and smooth emulsion.
Transfer the mixture into a bowl and add in the olive oil, drizzling in slowly, while continuously whisking. Season to taste and set aside.
For the chip, heat sunflower oil in a large pot over medium to high heat, then fry the sweet potatoes in batches until crispy.
Remove the sweet potatoes from oil and drain on kitchen towel, season with salt while still hot. Set aside and allow to cool.
Assemble the burger by smearing a tablespoon of vegan mayo on the bottom half of the bun then top with crunchita.
Place 2 cooked burger patties onto the lettuce then top with pesto, followed by radish slices and sweet potato chips.
Spread a spoonful of hummus on the top half of the bun then place onto the burger.