Nashville Hot Plant-based Burger
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.

Ingredients
Slaw
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Cabbage, white , cut into thin strips 80.0 g
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Cabbage, Red , cut into thin strips 80.0 g
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Carrots , cut into thin strips 80.0 g
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Rock Salt 2.0 g
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Apple cider vinegar 15.0 ml
Patty
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Cornstarch Slurry , 30 g cornstarch dissolved in 80 ml water 80.0 ml
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All Purpose Flour 120.0 g
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Cornstarch 120.0 g
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Baking Powder 6.0 g
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Corn Oil 250.0 ml
Nashville Hot Glaze
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Corn Oil , can use the oil from deep frying the patty 250.0 ml
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Cayenne Powder 10.0 g
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Garlic Powder 11.0 g
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Smoked Paprika 8.0 g
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Rock Salt 3.0 g
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Brown Sugar 25.0 g
Assembly
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Brioche Bun 2.0 pc
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Slaw 150.0 g
Preparation
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Slaw
10 minutes- Season the cabbage and carrots with salt.
- Rest the vegetables so that it releases excess water.
- After 10 minutes, squeeze out excess water and stir in the cider vinegar, vegan mayo and season with the Aromat.
- Mix well and set aside.
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Patty
10 minutes- Combine the flour, cornstarch and baking powder in a bowl and mix well. Set aside.
- Dip the patties in the slurry and dunk into the flour mixture to fully coat it.
- Deep fry until golden brown.
- Add to the glaze to fully coat each patty.
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Nashville Hot Glaze
10 minutes- Combine all the ingredients in a bowl and mix well to fully dissolve the spices.
- Add the fried NoChicken Burger to fully coat it.
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Assembly
10 minutes- Place the prepared glazed NoChicken Burger on the heel of the bun.
- Top with the slaw and top bun.