The Vegetarian Butcher BBQ Burger

Name: The Vegetarian Butcher BBQ Burger
Yield: 10
Ingredients: 100.0ml Hellmann's Vegan Mayo 2.6L; 10.0pc Ciabatta rolls; 600.0g Pineapple; 200.0g Red cabbage; 100.0g Carrots; 100.0g Onions; 10.0g Flat leaf Parsley; 2.0g Seasoning (salt+pepper); 20.0ml Vegetable oil; 100.0ml Knorr Professional Barbecue Sauce 2.2L; 800.0g The Vegetarian Butcher NoBeef Burger 2.4kg; 100.0g curly lettuce

The Vegetarian Butcher BBQ Burger – recipe

A great meat alternative option with 'The Vegetarian Butcher NoBeef Burger and HELLMANN's Vegan Mayo.

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to prepareand cook:

Hellmann's Vegan Mayo 2.6L 100.0 ml
Ciabatta rolls 10.0 pc
Pineapple 600.0 g
Red cabbage 200.0 g
Carrots 100.0 g
Onions 100.0 g
Flat leaf Parsley 10.0 g
Seasoning (salt+pepper) 2.0 g
Vegetable oil 20.0 ml
Knorr Professional Barbecue Sauce 2.2L 100.0 ml
The Vegetarian Butcher NoBeef Burger 2.4kg 800.0 g

The Vegetarian Butcher NoBeef Burger 2.4kg

Product Specification

To assemble and serve:

curly lettuce 100.0 g

Spring

Main courses

Vegetarian

Pub Food

Contract Catering

Plant Based

Summer

Autumn

Winter

A great meat alternative option with 'The Vegetarian Butcher NoBeef Burger and HELLMANN's Vegan Mayo.

...

Preparation

to prepareand cook:
- Pre-heat a grill pan or BBQ.
- Cut the peeled and cored pineapple into 10 rings and grill for 1 minute each side.
- Brush 'The Vegetarian Butcher' Burgers with oil and grill for 3 minutes each side till cooked. Brush with Hellmann’s BBQ sauce and keep hot.
- Thinly slice red cabbage, onion and grate carrot. Mix with Hellmann’s vegan mayo and chopped parsley. Season to taste.
- Slice the buns in half, and toast.
To assemble and serve:
- Spread the toasted buns with Hellmans vegan mayo.
- On bottom half of buns layer with (washed and picked) lollo biondi, pineapple the BBQ Vegetarian Butcher Burger and red cabbage coleslaw.
- Finish with bun top.
- Great served with potato wedges.