Birds Eye Plant Based Chicken Burgers

ingredients

• 300g Birds Eye Plant Based Chicken Burgers
• 2 tbsp sweet chili sauce
• 2 burger buns, or 4 slider buns

Thai Slaw

• 1 cup Purple cabbage, thinly sliced
• 1 medium carrot, finely julienne
• ½ red capsicum, finely sliced
• 1 small cucumber, finely sliced
• 4-5 fresh mint leaes, finely sliced
• 4-5 fresh coriander, finely chopped
• ½ long chili, finely sliced
• 2 tbsp fried shallots

Dressing

• 2 tsp Sesame oil
• 1 tbsp fish sauce
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 1 tbsp Honey
• 1 garlic clove

Jalapeno aioli

• Juice of 1 lime
• 5 large spoonfuls of whole egg mayonnaise
• 1 full lime rind
• Cracked salt and pepper
• ½ jalapeno, sliced thinly

method

1. In a large mixing bowl, add all ingredients under “thai slaw” and mix well.
2. Add ingredients under “dressing” into a small bowl and mix well.
3. Pour dressing ingredients over the slaw mixture and toss to combine.
4. Heat a large pan over medium heat and spray with olive oil. Place the chicken style burger patties in and cook for 2-3 minutes on each side, until lightly golden. Just before removing from the pan, add the sweet chili sauce into the pan and coat the chicken burgers.
5. Toast burger buns and top spread with jalapeno aioli. Top with chicken style burger, slaw and a touch more aioli if needed!