Vegan Nugget Burger

Cooking Time
20
Portions
10

Ingredients

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  • g small tomatoes in various colours
  •   tsp white wine vinegar
  •   tbsp olive oil
  • g small Lebanese cucumber, topped and tailed
  • g pc GARDEN GOURMET vegan nuggets, 3 nuggets per portion
  •   tbsp vegetable oil for frying Black Pepper
  • g burger buns
  • g sesame seeds
  • g BBQ sauce (optional)
  • g small red pointed cabbage
  • g small green pointed cabbage
  • g cucumbers, topped and tailed
  •   tbsp white wine vinegar
  • g low fat mayonnaise
  • g low fat yogurt
  • g low fat mayo
  • g basil leaves
  •   tbsp lemon juice Black pepper

  • 1

    Step 1

    Cut the tomatoes in halves, mix salt, vinegar and olive oil.
  • 2

    Step 2

    Cut the carrots and cucumber into long sticks.
  • 3

    Step 3

    Fry the GARDEN GOURMET vegan nuggets in oil for 2 mins on each side. Sprinkle with crushed black pepper.
  • 4

    Step 4

    Heat up the burger buns.
  • 5

    Step 5

    Smear all burger buns with basil mayo.
  • 6

    Step 6

    Then build up the burger with coleslaw, crispy nuggets and BBQ sauce. Finish this fabulous vegan burger recipe by sprinkling with sesame. Serve it with tomatoes and vegetables.
  • 7

    Step 7

    Chop the pointed cabbage finely and cut the cucumbers into slices.
  • 8

    Step 8

    Put the pointed cabbage and cucumbers in a bowl and mix with the vinegar.
  • 9

    Step 9

    Add mayonnaise and yogurt and mix it with the coleslaw just before serving.
  • 10

    Step 10

    Method for Basil Mayo
  • 11

    Step 11

    Chop the basil finely
  • 12

    Step 12

    Mix basil with mayonnaise and lemon juice
  • 13

    Step 13

    Season to taste with pepper

Ingredients

  • 600 g small tomatoes in various colours
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • 400 g small Lebanese cucumber, topped and tailed
  • 30 g pc GARDEN GOURMET vegan nuggets, 3 nuggets per portion
  • 1 tbsp vegetable oil for frying Black Pepper
  • 10 g burger buns
  • 15 g sesame seeds
  • 100 g BBQ sauce (optional)
  • 1 g small red pointed cabbage
  • 1 g small green pointed cabbage
  • 2 g cucumbers, topped and tailed
  • 1 tbsp white wine vinegar
  • 50 g low fat mayonnaise
  • 50 g low fat yogurt
  • 150 g low fat mayo
  • 20 g basil leaves
  • 1 tbsp lemon juice Black pepper