Sensational Mexican Burger

A delicious, plant based, Mexican style burger recipe by Garden Gourmet.
Cooking Time
18
Portions
10

Ingredients

Increase Portion Size

10

Ingredients

  • 10  Garden Gourmet Sensational Burgers
  • 10  Sourdough buns
  • 5  tbsp low-calorie vegan chipotle mayonnaise
  • 100 g Watercress
  • 5  Tomatoes, diced
  • 1  Large red onion, finely diced
  • 2  red chillies, sliced
  • 1  large bunch coriander leaves, washed
  • 2  limes, juiced
  • 1  tsp olive oil
  • 180 g celery, washed and sliced
  • 1  large onion, sliced
  • 350 g baby gem lettuces, washed and chopped
  • 240 g carrots, peeled and grated
  • 2 1/2  tbsp tomato puree
  • 2 1/2  tbsp tomato puree
  • 2 1/2  tbsp water
  • 1  large handful of mint, chopped

  • 1

    Step 1

    For the burger salad, mix the tomatoes, onion, red chilli and coriander with the lime juice in a bowl and set to one side.
  • 2

    Step 2

    To make the side salad, mix all the ingredients in a large bowl. Place the salad dressing ingredients in a small bowl and whist until well combined. Pour over the side salad and mix to coat well.
  • 3

    Step 3

    To cook the Garden Gourmet Sensational Burgers in a non-stick frying pan, add 1 tsp oil to the pan over a moderate heat for: a. Defrosted: 4-7 minutes b. Frozen: 6-8 minutes Turn frequently.
  • 4

    Step 4

    To assemble, cut the burger buns in half and spread the chipotle mayonnaise onto each burger lid. Divide the sourdough bases onto plates and top with cooked burgers, followed by the watercress and lime-dressed salad ingredients.
  • 5

    Step 5

    Sandwich each with the other half of the burger bun. Serve each Mexican burger with a side salad.

Ingredients

Increase Portion Size

10

Ingredients

  • 10  Garden Gourmet Sensational Burgers
  • 10  Sourdough buns
  • 5  tbsp low-calorie vegan chipotle mayonnaise
  • 100 g Watercress
  • 5  Tomatoes, diced
  • 1  Large red onion, finely diced
  • 2  red chillies, sliced
  • 1  large bunch coriander leaves, washed
  • 2  limes, juiced
  • 1  tsp olive oil
  • 180 g celery, washed and sliced
  • 1  large onion, sliced
  • 350 g baby gem lettuces, washed and chopped
  • 240 g carrots, peeled and grated
  • 2 1/2  tbsp tomato puree
  • 2 1/2  tbsp tomato puree
  • 2 1/2  tbsp water
  • 1  large handful of mint, chopped

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