Delicious Vegan Nugget Burger

Want to know the secret to an irresistible vegan burger recipe? GARDEN GOURMET® Vegan Nuggets are a big hit with kids and grown- ups, giving the crunchy crumb bite, taste and experience of real nuggets. Made from plant-based protein, this tasty alternative is high in protein and provides a source of fibre.  

Add them to this delicious vegan nugget burger recipe for a meal that’s guaranteed to be a success with kids too! So, if you’re looking for the best vegan burger recipe you can prepare without too much effort, we might have just created it.

What makes our Vegan Burger recipe special:   

This vegan nugget burger recipe will become an absolute staple in your little customers’ experience once they’ve tried them once. They're also the perfect way to get the kids eating a few vegies along with the Vegan nuggets! 

  • 0:20 TIME
  • 10 Portions
  • medium

Method

INGREDIENTS

600g small tomatoes in various colours 

1 tsp white wine vinegar 

1 tbsp olive oil 

330g small baby carrots, peeled, topped and tailed 

400g small Lebanese cucumber, topped and tailed 

30 pc GARDEN GOURMET vegan nuggets, 3 nuggets per portion 

1 tbsp vegetable oil for frying 

Black Pepper

 

Garnish: 

10 burger buns 

Coleslaw 

100g BBQ sauce 

Basil mayo 

15g Sesame seeds

 

Ingredients for Coleslaw:

1 small red pointed cabbage 

1 small green pointed cabbage 

2 cucumbers, topped and tailed 

1 tbsp white wine vinegar 

50g low fat mayonnaise 

50g low fat yogurt

 

Ingredients for Basil Mayo:

150g low fat mayo 

20g basil leaves 

1 tbsp lemon juice 

Black pepper 

Method for Burger

  1. Cut the tomatoes in halves, mix salt, vinegar and olive oil.
  2. Cut the carrots and cucumber into long sticks.
  3. Fry the GARDEN GOURMET vegan nuggets in oil for 2 mins on each side. Sprinkle with crushed black pepper.
  4. Heat up the burger buns.
  5. Smear all burger buns with basil mayo.
  6. Then build up the burger with coleslaw, crispy nuggets and BBQ sauce. Finish this fabulous vegan burger recipe by sprinkling with sesame. Serve it with tomatoes and vegetables. 

Method for Coleslaw

  1. Chop the pointed cabbage finely and cut the cucumbers into slices.
  2. Put the pointed cabbage and cucumbers in a bowl and mix with the vinegar.
  3. Add mayonnaise and yogurt and mix it with the coleslaw just before serving.

Method for Basil Mayo

  1. Chop the basil finely 
  2. Mix basil with mayonnaise and lemon juice 
  3. Season to taste with pepper 

Chef's Tip

  • This vegan burger recipe pairs well with both flat and pitta bread!

PORTION INFROMATION

EnergyFatSaturatesSugarsSalt

1979 kJ

472 kcal

17.6 g2.0 g19.7 g1.42 g
24%25%10%22%24%

 

*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 ValuesPer 100gPer serveAdult RI% RI*

Energy kJ

4271979  

Energy kcal

102472200024%

Fat g

3.817.67025%

of which saturates g

0.42.02010%

Carbohydrate g

11.955.326021%

of which sugars g

4.219.79022%

Fibre g

2.411.3--

Protein g

3.817.55035%

Sodium g

0.120.572.424%

Salt g

0.311.42624%

 

*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.