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SENSATIONAL BURGER WITH VEGAN MAYO & SALSA VERDI

SENSATIONAL BURGER WITH VEGAN MAYO & SALSA VERDI
SENSATIONAL BURGER WITH VEGAN MAYO & SALSA VERDI
  • Preparation time
    28 min
  • Difficulty Intermediate
  • Number of servings
    10

With soya and wheat combined with plant extracts such as beetroot, carrot, and bell pepper holding it all together, these vegan HARVEST GOURMET® Sensational Burger patties are the star of the show in our tasty green burger recipe. The Watercress mayo and Salsa Verdi make this a green burger to remember.

Ingredients
  • 10 ounces HARVEST GOURMET® Sensational™ Burger
  • 10 ounces white vegan burger buns
  • 2 ounces large gherkins, sliced
  • 5 ounces ripe tomatoes, sliced (2 slices per portion)
  • 300 grams red onions, peeled and thinly sliced
  • 200 grams lolo verde leaves, washed
  • 100 grams Rocket, washed
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Fresh lime juice
  • 200 grams fresh watercress, washed
  • 150 grams low fat vegan mayonnaise
  • 100 grams coriander
  • 5 ounces ripe beef tomatoes
  • 4 ounces garlic cloves, peeled
  • 1 ounce onion, peeled and chopped
  • 1 teaspoon extra virgin olive oil
Preparation
  • 1
    To make the Salsa Verdi, cut the tomatoes in halve then put them on a baking tray with the oil and mix together. Bake in a pre-heated oven at 180ᵒC for 5-7 minutes, allow to cool. Once the tomatoes are cool, put everything in the blender and blend until require texture is achieved.
  • 2
    For the onions, add the oil to a medium frying pan along with the onions and cracked black pepper and then sauté over a medium heat, stirring. Once caramelized, set to one side.
  • 3
    To make the watercress mayonnaise, take half the watercress and, discarding any thick stalks, chop finely then mix with the mayonnaise in a small bowl.
  • 4
    To cook the HARVEST GOURMET Sensational Burgers in a non-stick frying pan, add 2 tsp oil over a moderate heat for Defrosted: 6-9 minutes Frozen: 14-15 minutes, turn frequently.
  • 5
    Toast the buns on both sides and then top each of the bases with half of the watercress mayonnaise and then divide the rest of the mayonnaise with the burger lids.
  • 6
    To assemble starting from the base, add the lolo Verdi lettuce, followed by the burger, fried onions, two slices of tomato, dill pickle, the rocket and finally a drizzle of salsa Verdi. Sandwich with the tops of the buns.
Nutritional facts per serving
Energy
0.0 kcal
Protein
0.0 g
Carbohydrates
0.0 g
Sugars
0.0 g
Fiber
0.0 g
Sodium
0.0 mg
Fats
0.0 g
Saturated Fats
0.0 g
Components
Typical Nutrition Values Per 100g Per serve Adult RI % RI*

Energy kJ

 469 2021    

Energy kcal

 112 483 2000 24%

Fat g

 4.7 20.3 70 29%

 

of which saturates g

 

 1.2 5.3 20 27%

Carbohydrate g

 10.3 44.5 260 17%

of which sugars g

 2.8 11.9 90 13%

Fibre g

 2.7 11.5 - -

Protein g

 5.8 24.8 50 50%

Sodium g

 0.18 0.78 2.4 33%

 

*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

2021 kJ

483 kcal

 20.3 g 5.3 g 11.9 g 1.95 g
24% 29% 27% 13% 33%

 

*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.

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