Garden Gourmet Mexican Veggie Burger

Cooking Time
40 Minutes
Portions
10

Ingredients

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  • g GARDEN GOURMET Vegan Sensational Burgers
  • g Sourdough Buns
  • g Slices Smoked Cheddar Cheese
  • g Medium Carrots, grated
  • g Celery Sticks, sliced
  • g Baby Gem Lettuces, chopped
  • g Large Onion, sliced
  • g Watercress
  • g Tomatoes, diced
  • g Large Onion, finely diced
  • g Red Chilli, sliced
  •   tbsp Chipotle Mayonnaise
  •   tbsp Tomato Puree
  •   tbsp Lemon Juice
  •   tbsp Water
  •   Handful Large Handful of Mint Large Bunch of Coriander Leaves
  • g Limes

  • 1

    Step 1

    Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4. Place the GARDEN GOURMET Vegan Sensational Burgers on a baking sheet and cook from frozen 12 to 15 minutes. Remove the burgers from the oven and place a cheese slice on top of each burger. Return to the oven for 3-4 minutes, adding the buns to the oven for the final 2 minutes of the cooking time.
  • 2

    Step 2

    Mix the tomatoes, onion, red chilli and coriander with the lime juice in a bowl.
  • 3

    Step 3

    Mix all the ingredients for the side salad in a large bowl. Place the salad dressing ingredients in a small bowl and whisk till well combined. Pour over the side salad and mix to coat well.
  • 4

    Step 4

    Stack the burgers! Cut the buns in half. Place one half of each bun onto plates, spread with the chipotle mayonnaise and top with watercress. Place the cheesy burger on top and add the lime-dressed vegetables. Sandwich each with the other half of burger bun. Serve with the side salad.

Ingredients

  • 10 g GARDEN GOURMET Vegan Sensational Burgers
  • 10 g Sourdough Buns
  • 10 g Slices Smoked Cheddar Cheese
  • 5 g Medium Carrots, grated
  • 3 g Celery Sticks, sliced
  • 3 g Baby Gem Lettuces, chopped
  • 1 g Large Onion, sliced
  • 4 g Watercress
  • 5 g Tomatoes, diced
  • 1 g Large Onion, finely diced
  • 2.5 g Red Chilli, sliced
  • 5 tbsp Chipotle Mayonnaise
  • 2.5 tbsp Tomato Puree
  • 2.5 tbsp Lemon Juice
  • 2.5 tbsp Water
  • 1 Handful Large Handful of Mint Large Bunch of Coriander Leaves
  • 2 g Limes