All-in Meat-Free Burger
Cooking Instructions
Place the burgers onto a hot BBQ, turning regularly until cooked through.
When the burgers are nearly done, place a slice of American cheese (or a vegan cheese
alternative) on top so it melts.
Place the sliced buns face down on the BBQ, to toast the inside.
Make a spicy mayo by mixing the mayonnaise (or vegan mayo alternative) and hot sauce
together.
For the slaw, place the pickled red cabbage into a bowl, adding the grated carrots and
white cabbage. Stir to combine and allow to stand for 10 minutes, before draining the
excess vinegar.
To build the burger, spoon slaw on the base of the bun.
Layer on the cooked hash brown, burger with melted cheese, a dollop of spicy mayo
and place the bun lid on top.
*Please note: BBQ heats will vary.
Serving Suggestions:
Serve with a handful of salted tortilla chips, with tomato salsa and guacamole.
What you need...
Serves 4
Ingredients
- 2 Packets (227g) Richmond Meat-Free
- Quarter Pounder Burgers
- 4 brioche burger buns (or a vegan bun alternative)
- 4 slices of American cheese (or a vegan cheese alternative)
- 4 hashbrowns, cooked as per packet instructions
- 4 tbsp mayonnaise (or vegan alternative)
- 1 tbsp hot sauce
- Small jar of pickled red cabbage in vinegar
- 30g carrots, grated
- 30g white cabbage, finely shredded
- 2 tsp vegetable oil
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