Coleslaw Burger with Fries

Duration: 60 Min
Difficulty: Medium
Made by: Lara
Lara's ( passion for a healthy and sustainable diet is also reflected in her work as a self-employed nutritionist and food photographer. It is her passion to create new recipes, to prepare them tastily and to photograph them in a suitable setting. It fulfils her to inspire her fellow human beings to a varied and fresh way of eating with creative recipe combinations.


4 Portions

4 buns of your choice
400 g planted.pulled BBQ
3-4 red  radishes, sliced
2 red onions
1 tsp agave syrup
1 tbsp of olive oil
some basil leaves

For the Fries
800 g sweet potatoes
1 tbsp of olive oil
1 tsp salt
some pepper
½ tsp paprika powder


For the burger sauce & dip for the fries

70 g soy yoghurt, natural
20 g mayonnaise, vegan
10 g ketchup
5 g hot mustard
¼ lemon, juice
1 tsp garlic powder
1 tsp (Himalayan) salt
some pepper
For the coleslaw
1 small or ½ white cabbage head
¼ red cabbage
2 carrots
4 tsp vegan mayonnaise
2 tbsp vegan sour cream/ yoghurt
1 tbsp white vinegar
1 tsp mustard
1 tsp agave syrup or other sweetener
Salt, pepper

Products in this recipe

£ 7.99


Preparation Coleslaw: Finely chop the white cabbage, red cabbage and carrot or shred finely with a food processor. Mix the ingredients for the dressing well in a salad bowl. Add the vegetables and mix well. Leave to rest for at least 1 hour before serving.
Preparation of sweet potato fries: Preheat oven to 180°C convection oven. Wash the sweet potatoes well, peeling is optional. Cut the potatoes into stalks about 5 mm thick, add oil and spices and mix. Spread on a baking tray covered with baking paper. Bake for approx. 30 minutes in the lower half of the preheated oven.
Preparation Burger Sauce & Dip: Mix yoghurt with all ingredients and season to taste.
Preparation of burger filling: Peel the onions and cut them into fine rings. Heat the olive oil in a frying pan, add the onion rings and season. Fry over a medium heat for about 4 minutes until translucent. Add the agave syrup. Continue frying, stirring occasionally, for 5-6 minutes until the onions are soft and set aside. Sauté Planted.Pulled BBQ over medium heat for approx. 5 minutes, stirring occasionally and keep warm.
Cut the rolls in half. Toast briefly if necessary or warm in the oven for 4-5 minutes. Brush the bottoms with the sauce and place the filling on top. Place the bun lid on top. Serve the finished burgers with the oven-fresh fries and some separate sauce.

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Healthy for you and the planet. Without additives, 100% plant-based.