INGREDIENTS
- 5-8 Taro Leaves, depending on the size of the leaf
- 1 can Kara Coconut Cream
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic Powder
- 1/2 Brown Onion
- 1 slice Cheese
- Butter
- 1 Taro
- Oil
- Tinfoil
- 1 Tbsp Mayonnaise
- 1 Burger Bun
Calories
824
Carbs
44g
Sugar
4.6g
Protein
27.6g
Fat
59.4g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Mix together coconut cream, diced brown onion, salt, pepper, and garlic powder.
- Place an Angel Bay beef patty in the centre of taro leaves. Spoon the coconut cream mixture over the patty. Wrap the taro leaves around the patty, then wrap tightly in tinfoil.
- Bake the patties. Preheat the oven to 180°C. Place the foil-wrapped taro beef patties on a tray and bake for 30–40 minutes.
- Make the taro chips. Peel taro, then cut into thin slices, and heat a deep pan with canola or vegetable oil. Fry taro chips until golden and crispy. Drain on paper towels and season with salt.
- Toast the buns. In a pan with a little butter, toast the burger buns cut-side down until golden.
- Assemble: Spread mayonnaise on the bottom bun. Unwrap the baked taro beef patty and place it on top.
Add a slice of cheese. Optional: add taro chips inside the burger for crunch. Optional: drizzle a little extra coconut cream mixture over the patty. Finish with the top bun.
