Chickened Out Mexican Burger

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.