Ingredients
For the salsa:
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orange tomato 300 g
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Sliced Jalapenos in Brine (drained weight) 30 g
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Coriander 10 g
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Olive oil 25 ml
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Red wine vinegar 25 ml
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Red onions 100 g
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Seasoning (salt+pepper) 2 g
For pickled onions:
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Red wine vinegar 50 ml
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Demerara sugar 20 g
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Red onions 200 g
For the burger:
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lollo biondo 100 g
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Avocado 2.35 pc
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Hamburger buns 10 pc
Preparation
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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.
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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.
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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.
