Sweet Potato & Corn burger
New lunch alert! Try our Sweet Potato & Corn Burger with green cabbage slaw, boozy jalapeños & avocado aioli—every bite is pure perfection!
Recipe & Photography by Cecile Vadas @cecilevadas
makes: 2 | time: 20 mins
Ingredients:
- 2 sweet potato and corn Bite Me Burger patties
- 1 tbsp avocado or olive oil
- 1 cup shaved Chinese cabbage
- 1/4 cup coriander leaves, plucked, and stems, finely chopped
- 1/4 cup Frank’s organic tequila jalapeños, rough chopped
- 1/2 avocado
- 3/4 cup Ceres organic garlic aioli
- 3 tbsp lime juice
- 1/2 tsp sea salt
- 4 tbsp chilli jam
- 2 Gluten Freedom Hemp Rosemary Buns, halved
Method:
- In a food processor, blend together the avocado, aioli, 1 tablespoon lime juice & sea salt. Pour into a bowl & refrigerate until needed.
- In a large mixing bowl, add the cabbage, chopped coriander, jalapeños, 1 teaspoon sea salt & 2 tablespoons lime juice. Pour 3/4 of the prepared avocado aioli over the cabbage. Mix well & set aside for minimum 10 minutes.
- Grill or pan fry the Bite Me Burger patties according to the instructions. Optional – Top with sliced cheese or vegan cheese of choice once patty has flipped, covering to melt.
- Toast the Freedom Hemp buns, cut side down. Dollop the chilli jam onto one side of the bun & 1 tablespoon of the avocado aioli onto the other side. Top with the patty. Finish with a generous serving of the slaw onto of the patty. Close the bun & serve hot with fresh cold or hot chips.
