Locations
planted.news
#Moderate
#40 minutes
#4 servings
Coleslaw Burger with Fries
Ingredients
The filling
|
4 |
buns of your choice |
|
|
400 gr |
||
|
200 gr |
coleslaw |
|
|
3-4 |
red radishes, sliced |
|
|
2 |
red onions |
|
|
1 tbsp |
agave syrup |
|
|
1 tbsp |
olive oil |
|
|
some basil leaves |
The sauce
|
70 g |
soy yoghurt, natural |
|
|
20 gr |
mayonnaise, vegan |
|
|
10 gr |
ketchup |
|
|
5 gr |
hot mustard |
|
|
1/4 |
lemon juice |
|
|
1 tsp |
garlic powder |
|
|
1 tsp |
(Himalayan) Salt |
|
|
Some pepper |
The Fries
|
800 gr |
sweet potatoes |
|
|
1 tbsp |
olive oil |
|
|
1 tsp |
Salt |
|
|
some pepper |
||
|
1/2 tsp |
paprika powder |
Preperation
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 for 5-6 minutes, stirring occasionally, until the onions are soft and set aside. Planted . Fry the 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.
