The Vegetarian Butcher NoChicken Mexican Burger
'The Vegetarian Butcher' NoChicken Burger for a plant based alternative loaded with Orange tomato salsa and avocado.
Vegetarian
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher NoChicken Mexican Burger
−
+
£5.57
For the salsa:
KNORR Professional Garlic Puree 750g
/g
10.0 g
0%
KNORR Professional Mixed Chilli Puree 750g
/g
5.0 g
0%
orange tomato
/g
300.0 g
0%
Sliced Jalapenos in Brine (drained weight)
/g
30.0 g
0%
Coriander
/g
10.0 g
0%
Olive oil
/ml
25.0 ml
0%
Red wine vinegar
/ml
25.0 ml
0%
Red onions
/g
100.0 g
0%
Seasoning (salt+pepper)
/g
2.0 g
0%
For pickled onions:
Red wine vinegar
/ml
50.0 ml
0%
Demerara sugar
/g
20.0 g
0%
Red onions
/g
200.0 g
0%
For the burger:
lollo biondo
/g
100.0 g
0%
Avocado
/pc
2.35 pc
0%
Hamburger buns
/pc
10.0 pc
0%
The Vegetarian Butcher NoChicken Burger 2.4kg
/g
800.0 g
0%
/
For the salsa:
-
KNORR Professional Mixed Chilli Puree 750g 5.0 g
-
orange tomato 300.0 g
-
Sliced Jalapenos in Brine (drained weight) 30.0 g
-
Coriander 10.0 g
-
Olive oil 25.0 ml
-
Red wine vinegar 25.0 ml
-
Red onions 100.0 g
-
Seasoning (salt+pepper) 2.0 g
For pickled onions:
-
Red wine vinegar 50.0 ml
-
Demerara sugar 20.0 g
-
Red onions 200.0 g
For the burger:
-
lollo biondo 100.0 g
-
Avocado 2.35 pc
-
Hamburger buns 10.0 pc
Preparation
-
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.
-
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.
-
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.
