Chickened Out Mexican Burger

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


  • 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


  1. For the salsa: Dice the tomatoes, red onion and jalepeno. Mix with Garlic Puree, Mixed Chilli Puree, red wine vinegar, olive oil and coriander.

  2. For the pickled onions: Heat red wine vinegar and demerara sugar in pan to boil. Add fine sliced red onions and chill.

  3. 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.

  4. Top bun base with washed oakleaf lettuce, cooked Burger, salsa, smashed avocado, pickled onions and bun lid.




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.

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