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#40 minutes

#4 servings

Coleslaw Burger with Fries


The filling


buns of your choice

400 gr

200 gr



red radishes, sliced


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


5 gr

hot mustard


lemon juice

1 tsp

garlic powder

1 tsp

(Himalayan) Salt

Some pepper

The Fries

800 gr

sweet potatoes

1 tbsp

olive oil

1 tsp


some pepper

1/2 tsp

paprika powder


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.

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