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Fry’s Spicy Peanut Butter

peanut butter burger

Fry’s Spicy Peanut Butter

Recipe inspired by Leozette Roode (Author, Media & Campaigns Manager – HSI South Africa)

Serves 2
Prep time: 15 minutes
Cooking time: 25 minutes
For the burgers:
2 Big Fry Burgers, defrosted
30ml oil for frying burgers
1 tbsp olive oil for caramelising onions
1 large onion, peeled and sliced
4 tbsp peanut butter
1 avocado, peeled and pitted
1 large lettuce head, cleaned and shredded
2 fresh buns, toasted
Salt and pepper
For the kimchi sauce:
3 cloves garlic, peeled
1 thumb ginger, peeled and finely diced
3 spring onions, peeled and finely diced
1 tbsp sesame oil
2-4 tsp chilli powder
1 tsp sugar
½ cup vegan mayonnaise
Cooking instructions:
For the onions, cut the peeled onion in half, and slice to your desired thickness. In a large skillet over medium-low heat, heat olive oil. Add the onion and stir to coat in oil. Cook on medium-low heat for 7-8 minutes, then add salt & sugar, continuing to stir every few minutes.
Keep the heat low, and add water as need to avoid drying out. Cook for 30 minutes or more until the onions are a rich caramel colour.
For the kimchi sauce, simply mix all the ingredients in a bowl and set aside.
To cook the burgers, heat 30ml of oil on high in a non-stick pan. Add the defrosted Big Fry Burgers and reduce to medium heat. Fry for 9 minutes, turning occasionally.
To assemble, spread kimchi sauce on toasted buns. Top with the lettuce, then the Big Fry Patty. Add 2 tbsp peanut butter to each burger patty, top with a generous amount of caramelised onions. Add a little more lettuce, a few tbsp of mashed avocado, and several teaspoons of kimchi sauce. Place the bun on top and enjoy!
Chefs notes:
Make sure your Big Fry burger patties are completely defrosted before cooking.
Adjust the amount of chilli powder in your recipe to suit your preference, or even swap it out for fresh chilli if you are feeling brave!

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