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Veggie Burger Mix:




  1. Veggie Burger Mix:

    • Drain and wash the chickpeas.
    • Finely chop all the ingredients and combine. Tip: You can also use a blender.
    • Mould the mixture into 10 x 150 g patties. Leave to rest in the fridge for 15 minutes.
    • Heat the frying pan and add the oil in batches. Fry until golden brown and crispy - 3 minutes per side.
    • Finish off in the oven at 180 ˚C for 10 minutes.
  2. Chips:

    • Pre-heat the deep fryer to 180 ˚C.
    • Deep-fry the frozen chips for 5-10 minutes or until the chips are crispy and golden brown.
    • Drain off the excess oil and sprinkle with Robertsons Chip and Potato Seasoning.
  3. Bun:

    • Slice the burger roll and spread both sides with 30 g of Hellmanns Tangy Mayonnaise followed by 10 g of lettuce, 2 tomato slices (30 g) and the burger patty.
    • Finish off with the other half of the roll.
    • Serve with a 100 g portion of chips.
  4. Step up:

    • You can substitute the veggie burger mix with a pre-made soya or veggie burger patty.