Chickened Out Mexican Burger

'The Vegetarian Butcher' Chickened Out Burger for a plant based alternative loaded with Orange tomato salsa and avocado.

30 minutes

10 servings

INGREDIENTS

800 g The Vegetarian Butcher Chickened Out Burger
200 ml Hellmann's® Vegan mayo
5 gram chilli puree
10 g garlic puree
10 pc hamburger buns
300 g orange tomato
30 g sliced jalapenos in brine drained weight
10 g coriander
25 ml olive oil
75 ml red wine vinegar
2 pc avocado
20 g demerara sugar
300 g red onions
75 g rocket
100 g lollo bionda
2 g seasoning salt pepper

Preparation

For the salsa: Dice the tomatoes, red onion and jalepeno. Mix with Garlic Puree, Mixed Chilli Puree, red wine vinegar, olive oil and coriander.
For the pickled onions: Heat red wine vinegar and demerara sugar in pan to boil. Add fine sliced red onions and chill.
For the burger: Brush The Vegetarian Butcher’ Chickened Out burgers with oil and grill on hot plate for about 3 minutes both sides till cooked. Slice the buns in half, toast briefly and spread with Hellman’s Vegan Mayo on the bottom half.
Top bun base with washed oakleaf lettuce, cooked Burger, salsa, smashed avocado, pickled onions and bun lid.

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