Tex-Mex Plant-Based Burger

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1pcs spring onion
• 1bunch coriander
• 1pcs jalapeno chilli
• 50g guacamole
• 300g plant-based patties
• 10g Tex-Mex seasoning
• 2pcs white bread rolls
• 8ml white or red wine vinegar
• 10ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Shred the cabbage with a sharp knife or mandoline. Coarsely grate the carrot. Finely chop the spring onion. Finely chop the coriander, including the stems. Thinly slice the jalapeno, removing the seeds if less heat is desired.
2. Step 2 — Make coriander guacamole
   Put the guacamole in a bowl. Add the spring onion, coriander and ½ tsp white wine vinegar and stir to combine.
3. Step 3 — Cook plant-based patties
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until golden. Add the Tex Mex seasoning, ½ tsp sugar and 1 tbs water to the pan and bring to a simmer. Cook, turning the patties, for 1 min or until well coated and the liquid is mostly reduced. Remove from the heat.
4. Step 4 — Toast bread rolls
   Meanwhile, halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 6 mins or until lightly toasted.
5. Step 5 — Make slaw
   While the bread rolls are baking, whisk 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the cabbage and carrot and, using your hands, massage for 1 min or until slightly softened. Stir in the jalapeno (if you don't tolerate heat, you can leave it out and serve it at the table for those who like it).
6. Step 6 — Get ready to serve
   Spread the guacamole over the bread rolls. Divide the patties and some of the slaw among the bases, then sandwich with the roll tops. Serve with the remaining slaw.

Allergens

Sulphites, Soy, Gluten, Wheat