Juicy Horseradish Cheddar Burger with Slaw
Ingredients
- 12 oz (340g) of Impossible Foods Vegan Ground
- 3 slices of Vegan Cheddar Cheese
- 3-4 Tbsp (45g-60g) Bubbies Pickles prepared Horseradish
- 1 Tbsp (15ml) Vegan Worcestershire Sauce
- Salt & Pepper to taste
- 3 Hamburger Buns
- 1 Tbsp of Vegan Butter
- 3 slices of Red Onion
- 3 hearty Lettuce leaves
- Optional: Serve with Bubbies Pickles Dill Pickles
Horseradish Coleslaw
- 15 oz (425g) Cole Slaw Cabbage Mix
- 3/4 cup (177ml) Vegan Mayo
- 3-4 Tbsp (45g-60g) Bubbies Pickles prepared Horseradish
- 2 Tbsp (30ml) Apple Cider Vinegar
- 1 tsp (5g) of Sugar
- 1/2 tsp (2.5g) Celery Seed
- 1 tsp (5g) Dry Mustard Powder
- Salt & Pepper to taste
Preparation
Make the Slaw by adding the Cole Slaw Cabbage Mix to a large bowl. Combine Vegan Mayo, Horseradish, Apple Cider Vinegar, Sugar, Celery Seed, and Dry Mustard. Mix thoroughly and pour over the slaw. Toss until well coated. Season with Salt & Pepper and refrigerate until ready.
In a bowl, gently mix the Vegan ground with Horseradish, Vegan Worcestershire, Salt & Pepper. Divide into three equal parts and form patties.
Melt the Vegan Butter in a large skillet/frying pan. Place the Hamburger Buns cut side down and lightly toast for about 1 minute. Set aside.
Cook the patties for about 2-3 minutes on each side. Add a slice of Vegan Cheddar Cheese to each patty after flipping.
Add about a tablespoon of water and cover the pan for the last 1 1/2 minutes of cooking time to create steam and melt the cheese.
Build your Burger by placing Lettuce on the bottom Bun. Add the cooked patty with Cheese and top with a slice of Red Onion and plenty of Horseradish Coleslaw.
Serve with Bubbies Pickles Dill Pickles and an extra side of Horseradish Coleslaw.