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Ingredients

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Step 1

Step 2

Step 3


Your favourite burger but with a tangy twist of crunchy coleslaw. This is sure to become a menu favourite.

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Preparation

  1. Step 1

    • Mix the coleslaw mix, chickpeas, coriander, red onion, Robertsons Veggie Seasoning and Hellmann's Tangy Mayonnaise together
  2. Step 2

    • Mix the red onion, parsley, coriander, beef mince, eggs, Knorr Professional Original Chicken Breading and Robertsons Veggie Seasoning together. Divide into 100 g portions and press into patty shapes. Heat oil in a pan and fry the patties. Set aside. 
  3. Step 3

    • Slice the burger buns.
    • To assemble: spread with buns with Hellmann’s Tangy Mayonnaise, top with lettuce, then the burger patty, then the coleslaw mix followed by the burger bun lid. Place in a grab-and-go container only once the burger is completely cooled, seal, price and serve. 
  4. Chef's Tip:

    • Use a plant-based veggie patty or chicken breast or crumbed chicken burger, topped with the coleslaw.
  5. Hint!

    • Try not to press your burger down to make it fit the packaging, and always make sure your burger is completely cooled before sealing it and labelling it!
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