For the salsa:

For pickled onions:

  • Red wine vinegar 50.0 ml
  • Demerara sugar 20.0 g
  • Red onions 200.0 g

For the burger:


  1. For the salsa:

    • Dice the tomatoes, red onion and jalepeno.
    • Mix with KNORR Garlic Puree, KNORR Mixed Chilli Puree, red wine vinegar, olive oil and coriander.
    • Taste and season if needed.
  2. For pickled onions:

    • Heat red wine vinegar and demerara sugar in pan to boil.
    • Add fine sliced red onions and chill.
    • Leave to infuse for at least 24 hours.
  3. For the burger:

    • brush The Vegetarian Butcher’ NoChicken Burgers with oil and grill on hot plate for about 3 minutes both sides till cooked.
    • Slice the buns in half, toast briefly and spread with HELLLMAN’S Vegan Mayo on the bottom half.
    • Top bun base with washed lettuce, cooked Burger, salsa, smashed avocado, pickled onions and bun lid.
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