Vegan Burger with Classic Slaw
A juicy blend of flavour and texture, this GARDEN GOURMET® Vegan Sensational Burger recipe will satisfy the most avid meat lover with a taste and look that barely differs from beef. Paired with the satisfying crunch of classic slaw and with this vegan burger recipe, you’ve got a winner.
- 0:23 TIME
- 10 portions
- easy
Method
Submitted by Anna Roig on Thu, 07/02/2020 - 08:58
INGREDIENTS
10 GARDEN GOURMET Vegan Sensational Burgers
10 white vegan burger buns
10 cos (Romaine) lettuce leaves, washed
5 ripe tomatoes, sliced (2 slices per portion)
5 onions, peeled and thinly sliced
4 large dill pickles, sliced
100g low fat vegan mayonnaise
50g reduced salt tomato sauce
50g American mustard
2 tsp olive oil
Crack black pepper
CLASSIC SLAW:
500g savoy cabbage, thinly sliced
2 carrots, peeled and shredded+
3 stalks celery, trimmed and thinly sliced
2 spring onions, thinly sliced
1 white onion, thinly sliced
50g low fat yogurt
25g low fat vegan mayonnaise
black cracked pepper
- Mix the mayonnaise, yogurt and some black pepper in a large bowl and whisk to combine.
- Add the cabbage, carrot, celery, green and onion and toss to combine then transfer the slaw to a serving dish.
- For the caramelized onions, heat 1 tsp of olive oil in a frying pan, add the onions and cook over a medium heat stirring until caramelized. As soon as the onions are cooked, season with freshly ground black pepper and set to one side.
- To cook the GARDEN GOURMET Vegan Sensational Burger in a non-stick frying pan, add 1 tsp olive oil over a moderate heat for defrosted: 4-7 minutes Frozen: 6-8 minutes, turn frequently.
- Toast the buns on both sides and then top each of the bases with half of the mayonnaise and then divide the rest of the mayonnaise with the burger lids along with the tomato sauce and mustard.
- To assemble starting from the base, add the lettuce, followed by the burger, fried onions, two slices of tomato and the sliced dill pickle and sandwich with the tops of the buns.
Related Product
Chef's Tip
Why not try adding a slice of cheddar cheese and serving hand-cut chips busted with smoked paprika.
PORTION INFORMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1942 kJ 464 kcal | 18.6 g | 4.9 g | 11.6 g | 2.3 g |
| 23%* | 27%* | 25%* | 13%* | 38%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
Energy kJ | 523 | 1942 | ||
Energy kcal | 125 | 464 | 2000 | 23% |
Fat g | 5.0 | 18.6 | 70 | 27% |
of which saturates g | 1.3 | 4.9 | 20 | 25% |
Carbohydrate g | 11.8 | 43.7 | 260 | 17% |
of which sugars g | 3.1 | 11.6 | 90 | 13% |
Fibre g | 3.1 | 11.6 | - | - |
Protein g | 6.6 | 24.6 | 50 | 49% |
Sodium g | 0.25 | 0.92 | 2.4 | 38% |
Salt g | 0.62 | 2.30 | 6 | 38% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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