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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.
Plant-based Meat
Main course
Ingredients
Nashville Hot Plant-based Burger
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱0.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Slaw
Cabbage, white , cut into thin strips
/g
80.0 g
0%
Cabbage, Red , cut into thin strips
/g
80.0 g
0%
Carrots , cut into thin strips
/g
80.0 g
0%
Rock Salt
/g
2.0 g
0%
Apple cider vinegar
/ml
15.0 ml
0%
Lady's Choice Real Mayonnaise 5.5L
/ml
45.0 ml
0%
1344
Knorr Aromat All Purpose Seasoning Powder 1kg
/g
1.0 g
0%
392
Patty
The Vegetarian Butcher No Chicken Burger 1x2.4kg
/g
160.0 g
0%
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Cornstarch Slurry , 30 g cornstarch dissolved in 80 ml water
/ml
80.0 ml
0%
All Purpose Flour
/g
120.0 g
0%
Cornstarch
/g
120.0 g
0%
Baking Powder
/g
6.0 g
0%
Corn Oil
/ml
250.0 ml
0%
Nashville Hot Glaze
Corn Oil , can use the oil from deep frying the patty
/ml
250.0 ml
0%
Cayenne Powder
/g
10.0 g
0%
Garlic Powder
/g
11.0 g
0%
Smoked Paprika
/g
8.0 g
0%
Rock Salt
/g
3.0 g
0%
Brown Sugar
/g
25.0 g
0%
Assembly
Brioche Bun
/pc
2.0 pc
0%
The Vegetarian Butcher No Chicken Burger 1x2.4kg , crisp fried burger, tossed in the Nashville Hot Glaze
/pc
2.0 pc
0%
Slaw
/g
150.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Slaw
-
Cabbage, white , cut into thin strips 80.0 g
-
Cabbage, Red , cut into thin strips 80.0 g
-
Carrots , cut into thin strips 80.0 g
-
Rock Salt 2.0 g
-
Apple cider vinegar 15.0 ml
Patty
-
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
Assembly
-
Brioche Bun 2.0 pc
-
Slaw 150.0 g
Preparation
-
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.
-
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.
-
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.
-
Assembly
10 minutes- Place the prepared glazed NoChicken Burger on the heel of the bun.
- Top with the slaw and top bun.
