We love curry, we love mayo, and we love burgers. We've loaded vegan chicken burgers into toasted buns with curried mayo and a zippy citrus cabbage slaw. Enjoy!
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Cumin Seed
Red Onion
Tomato Purée
Curry Powder
Vegan Mayonnaise
Hot Sauce
Red Cabbage
Pickled Guindilla Chilli
Radish
Coriander
Lime
Happy Go Clucky Burger
Vegan Brioche Bun
Salt
Peppers
Vegetable Oil
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Cumin Seed
Red Onion
Tomato Purée
Curry Powder
Vegan Mayonnaise
Hot Sauce
Red Cabbage
Pickled Guindilla Chilli
Radish
Coriander
Lime
Happy Go Clucky Burger
Vegan Brioche Bun
Salt
Peppers
Vegetable Oil
Unlock Mob Premium
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice your onion.
Step 2.
Heat a pan over a medium heat and add a glug of veg oil. Tip in your cumin seeds and toast for a minute until fragrant. Add your onions and cook for 20 mins until totally softened and caramelised.
Step 3.
Add your tomato purée and curry powder to the mix, then cook out for 2 mins. Leave to cool.
Step 4.
Finely shred your cabbage and radishes (use a mandoline, if you have one) and then finely chop your pickled chillies.
Step 5.
Add this to a bowl along with your coriander leaves, chillies and juice of your lime. Season to taste with salt.
Step 6.
Whizz up your onion mixture in a food processor, then mix it with your mayonnaise and hot sauce.
Step 7.
Cook your Happy Go Clucky burgers in the oven according to packet instructions.
Step 8.
Toast your buns in a dry frying pan.
Step 9.
Assembly time. Spread your mayo on the base of your bun, then top with your burger and slaw. Spread more mayo on the lid, then pop this on top. Serve and enjoy.
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