SENSATIONAL BURGER WITH CLASSIC SLAW
A juicy blend of flavour and texture, this HARVEST GOURMET® Sensational Burger recipe will satisfy the most avid meat lover with a taste and look that barely differs from beef and absolutely delight any vegetarian. Paired with the satisfying crunch of classic slaw and with this vegan burger recipe, you’ve got a winner.
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10 pieces HARVEST GOURMET® Sensational™ Burger
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10 pieces white vegan burger buns
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10 Stems (Romaine) lettuce leaves, washed
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5 pieces ripe tomatoes, sliced (2 slices per portion)
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5 pieces onions, peeled and thinly sliced
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4 pieces large dill pickles, sliced
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100 grams low fat vegan mayonnaise
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50 grams reduced salt tomato sauce
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50 grams American mustard
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2 teaspoons Olive oil
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1 ounce Cracked black pepper, to tast
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500 grams savoy cabbage, thinly sliced
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2 pieces carrots, peeled and shredded+
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3 ounces stalks celery, trimmed and thinly sliced
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2 ounces spring onions, thinly sliced
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1 ounce white onion, thinly sliced
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50 grams low fat yogurt
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25 grams low fat vegan mayonnaise
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1 ounce Cracked black pepper, to tast
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1Mix the mayonnaise, yogurt and some black pepper in a large bowl and whisk to combine.
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2Add the cabbage, carrot, celery, green and onion and toss to combine then transfer the slaw to a serving dish.
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3For the caramelized onions, heat 1 tsp of olive oil in a frying pan, add the onions and cook over a medium heat stirring until caramelized. As soon as the onions are cooked, season with freshly ground black pepper and set to one side.
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4To cook the HARVEST GOURMET Sensational Burger in a non-stick frying pan, add 1 tsp olive oil over a moderate heat for defrosted: 4-7 minutes Frozen: 6-8 minutes, turn frequently. Cook longer if you prefer your burger patty more 'well-done'.
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5Toast the buns on both sides and then top each of the bases with half of the mayonnaise and then divide the rest of the mayonnaise with the burger lids along with the tomato sauce and mustard.
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6To assemble starting from the base, add the lettuce, followed by the burger, fried onions, two slices of tomato and the sliced dill pickle and sandwich with the tops of the buns.
Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
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Energy kJ |
523 | 1942 | ||
Energy kcal |
125 | 464 | 2000 | 23% |
Fat g |
5.0 | 18.6 | 70 | 27% |
of which saturates g |
1.3 | 4.9 | 20 | 25% |
Carbohydrate g |
11.8 | 43.7 | 260 | 17% |
of which sugars g |
3.1 | 11.6 | 90 | 13% |
Fibre g |
3.1 | 11.6 | - | - |
Protein g |
6.6 | 24.6 | 50 | 49% |
Sodium g |
0.25 | 0.92 | 2.4 | 38% |
Salt g |
0.62 | 2.30 | 6 | 38% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
Energy |
Fat | Saturates | Sugars | Salt |
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1942 kJ 464 kcal |
18.6 g | 4.9 g | 11.6 g | 2.3 g |
23%* | 27%* | 25%* | 13%* | 38%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.