Name: Nashville Hot Plant-based Burger
Yield: 2
Ingredients: 80.0g Cabbage, white , cut into thin strips; 80.0g Cabbage, Red , cut into thin strips; 80.0g Carrots , cut into thin strips; 2.0g Rock Salt; 15.0ml Apple cider vinegar; 45.0ml Lady's Choice Real Mayonnaise 5.5L; 1.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 160.0g The Vegetarian Butcher No Chicken Burger 1x2.4kg; 80.0ml Cornstarch Slurry , 30 g cornstarch dissolved in 80 ml water; 120.0g All Purpose Flour; 120.0g Cornstarch; 6.0g Baking Powder; 250.0ml Corn Oil; 250.0ml Corn Oil , can use the oil from deep frying the patty; 10.0g Cayenne Powder; 11.0g Garlic Powder; 8.0g Smoked Paprika; 3.0g Rock Salt; 25.0g Brown Sugar; 2.0pc Brioche Bun; 2.0pc The Vegetarian Butcher No Chicken Burger 1x2.4kg , crisp fried burger, tossed in the Nashville Hot Glaze; 150.0g Slaw

A plant-based chicken sandwich slathered in Nashville hot glaze made with a hefty dose of spices, topped with creamy slaw for a perfectly balanced flavor and all tucked inside a soft, buttery brioche bun using The Vegetarian Butcher NOChicken Burger.

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Preparation

Slaw
10 minutes
1. Season the cabbage and carrots with salt.
2. Rest the vegetables so that it releases excess water.
3. After 10 minutes, squeeze out excess water and stir in the cider vinegar, vegan mayo and season with the Aromat.
4. Mix well and set aside.
Patty
10 minutes
1. Combine the flour, cornstarch and baking powder in a bowl and mix well. Set aside.
2. Dip the patties in the slurry and dunk into the flour mixture to fully coat it.
3. Deep fry until golden brown.
4. Add to the glaze to fully coat each patty.
Nashville Hot Glaze
10 minutes
1. Combine all the ingredients in a bowl and mix well to fully dissolve the spices.
2. Add the fried NoChicken Burger to fully coat it.
Assembly
10 minutes
1. Place the prepared glazed NoChicken Burger on the heel of the bun.
2. Top with the slaw and top bun.

Nashville Hot Plant-based Burger

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Ingredients

Slaw

Patty

Nashville Hot Glaze

Assembly