Vegan Burger
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A Delicious Deconstruction
Serves 4 - Cooking Time 20 mins
You will need...
Code | Product | Pack Size | For 4 Burgers |
86682 | Vegan Burgers | 40x112gm | 4 |
71361 | Olive Oil | 3ltr | |
From The Cupboard | Red Onion | 1 | |
3390 | Sugar | 2tsp | |
98755 | Balsamic Vinegar | 5g | |
19055 | Chopped Garlic | 250gm | 2 cloves |
9376 | Wholegrain Mustard | 2.27ltr | 2tsp |
49675 | Parsley | 250gm | 2tsp |
60143 | Thyme | 275gm | 1tsp |
12375 | Sea Salt | 500gm | A pinch |
24152 | Black Pepper | 450gm | A pinch |
From The Cupboard | Butternut, Thinly Sliced | 1/2 | |
87296 | Vegetable Oil | 5ltr | |
From The Cupboard | Fresh Chillies, Finely Chopped | 1 1/2 | |
75100 | Pretzel Bun | 42 | 4 |
From The Fridge | Ripe Tomato, Chopped | 1 | |
From The Fridge | Lettuce | 8 leaves | |
36193 | Gherkins | 2.3kg | 8 slices |
3862 | Tomato Chutney | 2.4kg | 4 tbsp |
To make...
- In a large saucepan heat a drizzle of olive oil. Add onions and stir-fry for 1 minute. Add sugar and balsamic vinegar to caramelise. Remove and cool down. Onions should still be firm.
- Combine onion mixture with garlic, mustard, parsley and thyme.
- Fry the burgers in a little oil on medium heat for 8 minutes. Place patties on burger buns and top with onion mixture, sliced onion, tomato, lettuce, gherkin and tomato chutney.
- To make the butternut crisps, preheat oven to 200ºC. Brush butternut slices with oil. Bake for 20 mins, or until crispy. Coat butternutcrisps with fresh chilli (optional), sea salt and black pepper.