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  • The Vegetarian Butcher No Chicken Burger 1x2.4kg 160.0 g
  • Cornstarch Slurry , 30 g cornstarch dissolved in 80 ml water 80.0 ml
  • All Purpose Flour 120.0 g
  • Cornstarch 120.0 g
  • Baking Powder 6.0 g
  • Corn Oil 250.0 ml

Nashville Hot Glaze

  • Corn Oil , can use the oil from deep frying the patty 250.0 ml
  • Cayenne Powder 10.0 g
  • Garlic Powder 11.0 g
  • Smoked Paprika 8.0 g
  • Rock Salt 3.0 g
  • Brown Sugar 25.0 g


  • Brioche Bun 2.0 pc
  • The Vegetarian Butcher No Chicken Burger 1x2.4kg , crisp fried burger, tossed in the Nashville Hot Glaze 2.0 pc
  • Slaw 150.0 g

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.  



  1. 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.
  2. 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.  
  3. 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.  
  4. Assembly

    10 minutes
    1. Place the prepared glazed NoChicken Burger on the heel of the bun.
    2. Top with the slaw and top bun.