Menu
  1. Home
  2. Recipes
  3. Teriyaki glazed Chicken Burger with cucmber pickle and ginger mayo
  1. Recipes

Teriyaki glazed Chicken Burger with cucmber pickle and ginger mayo

Plant based indulgent bun drawing on Japanese flavours. Highlights the versatility of 'The Vegetarian Butcher' No Chicken Chunks along with pickled cucumber, ginger & spring onion mayo.

Teriyaki glazed Chicken Burger with cucmber pickle and ginger mayo – recipe

Ingredients

−
+

For the cucumber & cabbage pickle:

  • Cucumber 300 g
  • Star anise 3 g
  • Caster sugar 60 g
  • White wine vinegar 100 ml
  • Red Chillies 30 g
  • White cabbage 200 g
  • Lemongrass 5 g

For the ginger and spring onion Mayo

For the NoChicken and onions:

To finish:

  • vegan brioche roll 10 pc

Preparation

  1. For the cucumber & cabbage pickle:

    • Bring to boil the white wine vinegar, caster sugar, star anise and lemongrass. Leave too chill.

    • Mix half with the cucumber peeled into long strips and thinly sliced chilli.

    • Mix the other half with very thinly sliced white cabbage.

    • Leave both overnight to pickle.

  2. For the ginger and spring onion Mayo

    • Mix the Hellmann's Vegan Mayo with finely sliced spring onions and KNORR Professional Ginger Puree.

  3. For the NoChicken and onions:

    • Defrost 'The Vegetarian Butcher' No Chicken Chunks and rub in the KNORR Professional Blue Dragon Teriyaki Marinade.
    • Saute in the vegetable oil for 2 minutes each side over medium heat.

  4. To finish:

    • Toast the vegan brioche buns.
    • Spread ginger & spring onion mayo on base.
    • Top with pickled cabbage and cucumber.
    • Teriyaki NoChicken Chunks and bun lid.