Ingredients
For the glazed veggie burgers
- 2 all plants Sweet Potato, Black Bean & Chipotle Protein Veggie Burgers
- 4 tbsp chipotle paste
- 5 tsp agave or maple syrup
- 1–2 tsp good quality olive oil
- 1 lime, juice
- Salt, to taste
For the slaw
- 3 spring onions, finely sliced lengthways
- 130g white cabbage, shredded
- 15g coriander, roughly chopped
- ½ jalapeño, thinly sliced
- ¼ lime, juice
- 1 tbsp extra virgin olive oil
- Salt, to taste
For the peanut + toasted rice topping
- 35g blanched peanuts
- 30g dried rice
- ½ tbsp whole coriander seeds
- Pinch of salt
To serve
- 1 avocado, sliced
- bread of your choice - we love focaccia & sourdough!
Method
- Prep the salad by mixing all ingredients, leaving the dressing until serving.
- Toast peanuts, rice and coriander seeds in a dry pan 7–10 mins until golden and fragrant. Blend into a coarse powder.
- Pan fry burgers for 7 minutes, flipping halfway until the outside is crispy.
- Mix glaze ingredients, then add to the pan, reducing to a sticky sauce that coats the burgers.
- Dress the salad, then plate with glazed burgers, sliced avocado and a scattering of the peanut and rice topping.
- Serve with your favourite bread and enjoy!
