with Corn Chips & Chipotle Sour Cream
Sink your teeth into a golden, bean and lentil patty seared to perfection and slathered in chipotle sour cream. Crisp cos lettuce keeps things fresh, while a side of salty corn chips adds the ultimate crunch to this flavour-packed joyride. It’s a dinner time masterpiece that proves veggie burgers are the life of the party.
Allergens
Utensils
Tags
Bean, Lentil & Zucchini Patties
1
Bake-at-home burger buns
2
Tomato
1
Light Sour Cream
1 packet
Mild chipotle sauce
1 packet
Corn chips
1 bag
Baby cos lettuce
1
Bacon
100 g
- Set your air fryer to 180°C.
- Place bean, lentil & zucchini patties into foil lined air fryer basket in a single layer and cook until cooked through, 10-12 minutes.
- Transfer to a plate and season with salt.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook bacon, turning, until golden, 4-5 minutes. Transfer to a paper towel-lined plate.
TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced.
Place bean, lentil & zucchini patties on a lined oven tray.
Cook patties for 10-15 minutes.
- Halve burger buns.
- Place in air fryer basket and bake until heated through, 2-3 minutes.
TIP: No air fryer? Bake directly on a wire oven rack until heated through, 2-3 minutes.
• Meanwhile, thinly slice tomato into rounds.
• Roughly shred baby cos lettuce.
• SPICY! This is sauce is hot, but use less if you’re sensitive to heat! In a small bowl,
combine light sour cream and mild chipotle sauce.
- Spread sour cream and mild chipotle over bun bases.
- Top with bean patties and bacon then even spread over mashed avocado and top with tomato.
- Serve with corn chips. Enjoy!
3430
kJ
Energy (kJ)
819
kcal
Calories
35.2
g
Fat
14.4
g
of which saturates
92.5
g
Carbohydrate
12.3
g
of which sugars
12.7
g
Dietary Fibre
26.2
g
Protein
0
mg
Cholesterol
1740
mg
Sodium
