Get inspired with this year's National Burger Awards Mayo mixology winner, Laurence Tottingham - Development chef from Revolution Bars.

Mix up your mayo and make your burger stand out with the Nation’s favourite mayo* and number 1 vegan mayo**.

Lime Pickle, cumin & Coriander mayo

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Plant Based:

Lime Pickle, cumin & Coriander mayo

Serve: Indian style meat free burger

  • Vegan mayo 200g
  • Lime Pickle, 50g
  • garam masala 2g
  • Toasted cumin seed 3g
  • Toasted crushed coriander 2g
  • Chopped fresh Coriander 5g
  • chopped fresh mint 3g

A cheese board in a mayonnaise… Stilton, Walnut & Caraway

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Meat Burger:

A cheese board in a mayonnaise… Stilton, Walnut & Caraway

Serve: Blue Cheese beef burger

  • mayo 200g
  • Stilton 50g
  • toasted walnut chopped 25g
  • Toasted caraway seed 7g
  • pickled Walnut 35g
  • apple diced 50g
  • fresh ground black pepper 1g

Pickled kale stalk, fried Kale, Garlic & lemon

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Zero Waste:

Serve: This would work well as an alternative to a tartare sauce so fried fish burger would be good

  • pickle juice from dill pickles 100g
  • kale stalk 50g
  • kale chiffonade 10g
  • Garlic 2g
  • lemon zest and juice 1g zest 5g juice
  • mayo 200g
  • diced pickle 25g
  • pickled kale stalk 25g
  • pickle juice 10g
  • black pepper 2g
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