Crispy Chick'n Burger with Wedges and Salad
Ingredients
- 2 x Vegetarian Butcher Chickened Out Burgers
- 3 x Vivera Plant Tenders
- 1 box Vegetarian Butcher What the Cluck (shredded)
- White pepper, garlic powder, tarragon, Massel chicken style stock powder
- 40g Sainsbury's grated mozzarella
- 25g Homepride plain flour
- Pinch of turmeric, 1/2 tsp sweet smoked paprika, 1/2 tsp chilli powder, 1/2 tsp onion salt, garlic powder, fresh ground black pepper
- 1 tsp baking powder
- Splash of lemon juice and sugar-free lemonade (for batter)
- Aldi Brioche bun
- Hellmann's Lighter than Light mayo
- Aldi Skeeters Bacon BBQ sauce
- Red onions
- Tefal Actifried wedges
- Salad greens
Preparation
In a mixing bowl, combine Vegetarian Butcher Chickened Out Burgers, Vivera Plant Tenders, Vegetarian Butcher What the Cluck, white pepper, garlic powder, tarragon, Massel chicken style stock powder, and grated mozzarella. Mix well and shape into burger patties.
Freeze two of the burger patties for later use.
Prepare the batter by mixing Homepride plain flour, turmeric, sweet smoked paprika, chilli powder, onion salt, garlic powder, black pepper, baking powder, lemon juice, and sugar-free lemonade until smooth.
Heat oil for frying in a deep pan.
Dip the remaining burger patties into the batter, coating them evenly.
Carefully place the battered burger patties in the hot oil and fry until golden and crispy. Remove and place on paper towels to drain excess oil.
Toast Aldi Brioche buns lightly.
Assemble the burgers by placing the fried patties in the buns. Add Hellmann's Lighter than Light mayo, Aldi Skeeters Bacon BBQ sauce, and sliced red onions.
Serve the burgers with Tefal Actifried wedges and a side of fresh salad greens.