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Ingredients

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Step 1

Step 2

Step 3

Preparation

  1. Step 1

    Veggie Burger Mix:
    1. Drain and wash the chickpeas.
    2. Finely chop all the ingredients and combine. (You can also use a blender.)
    3. Mould the mixture into 10 x 150 g patties. Leave to rest in the fridge for 15 min.
    4. Heat the frying pan and add the oil in batches with the patties. Fry until golden brown and crispy – 3 min per side.
    5. Finish off in the oven at 180 °C for 10 min.
  2. Step 2

    Chips:
    1. Preheat the deep fryer to 180 °C.
    2. Deep-fry the frozen chips for 5 – 10 min or until the chips are crispy and golden brown.
    3. Drain off the excess oil and sprinkle with Robertsons Savoury Rice.
  3. Step 3

    Bun:
    1. Slice the burger roll and spread both sides with 30 g of Hellmann’s Tangy Mayonnaise followed by 10 g of lettuce, 2 tomato slices (30 g) and the burger patty.
    2. Finish off with the other half of the roll.
    3. Serve with a 100 g portion of chips.
  4. Chef's Tip

    Use dried chickpeas to reduce costs or you can mix other cost-effective legumes and vegetables.