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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
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...

  1. 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.
  2. Combine onion mixture with garlic, mustard, parsley and thyme.
  3. 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.
  4. 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.

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