Crispy Veggie Chick'n Burger with Chipotle Mayo and Fries
Ingredients
- 3 x Viva Vivera plant tenders
- 3 to 4 pieces of Vegetarian Butcher What the Cluck, stripped into fine pieces and mixed with the tenders
- 20g Sainsbury's grated mozzarella mixed in with onion salt and garlic powder
- Shaped into rough patties and refrigerated to firm up
- Aldi UK sesame Brioche bun
- Iceberg lettuce
Batter
- 25g Homepride plain flour
- Pinch of turmeric, 1/2 tsp sweet smoked paprika, 1/2 tsp chilli powder, 1/2 tsp onion salt, and garlic powder
- 1/2 tsp baking powder
- Splash of lemon juice and sugar-free lemonade to make smooth batter
Chipotle Mayo
- 2 tbsp lighter than light mayo
- Deliciou Chipotle powder, mixed
Preparation
Mix the Viva Vivera plant tenders, Vegetarian Butcher What the Cluck pieces, grated mozzarella, onion salt, and garlic powder. Shape into patties and refrigerate.
Prepare the batter by mixing Homepride plain flour, turmeric, sweet smoked paprika, chilli powder, onion salt, garlic powder, baking powder, lemon juice, and sugar-free lemonade. Coat the patties with the batter.
Shallow fry the coated patties for about 20 seconds on each side until golden brown. Drain on kitchen paper and dust with Chipotle powder.
Finish cooking the patties in the oven.
Soften the Aldi UK sesame Brioche bun by warming it in the oven for a couple of minutes.
Mix lighter than light mayo with Deliciou Chipotle powder to make the Chipotle mayo.
Assemble the burger by placing the cooked patties on the bun, adding a layer of Chipotle mayo and some iceberg lettuce.
Serve with homemade fries (ActiFry cooked) and any preferred salad.