INGREDIENTS
- 800.00 g The Vegetarian Butcher Chickened Out Burger
- 200.00 ml Hellmann's® Vegan mayo
- 5.00 chilli puree
- 10.00 g garlic puree
- 10.00 pc hamburger buns
- 300.00 g orange tomato
- 30.00 g sliced jalapenos in brine drained weight
- 10.00 g coriander
- 25.00 ml olive oil
- 75.00 ml red wine vinegar
- 2.00 pc avocado
- 20.00 g demerara sugar
- 300.00 g red onions
- 75.00 g rocket
- 100.00 g lollo bionda
- 2.00 g seasoning salt pepper
Preparation
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For the salsa: Dice the tomatoes, red onion and jalepeno. Mix with Garlic Puree, Mixed Chilli Puree, red wine vinegar, olive oil and coriander.
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For the pickled onions: Heat red wine vinegar and demerara sugar in pan to boil. Add fine sliced red onions and chill.
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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.
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Top bun base with washed oakleaf lettuce, cooked Burger, salsa, smashed avocado, pickled onions and bun lid.
RECIPES
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BUTCHER COMMUNITY
HACKS OF HOME COOKS
Food is for sharing and we want to see how you manage to hack home comforts using our meat of the future. Simply upload a picture of your creation to Instagram and #TheVegetarianButcher.
