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Step 1

Step 2

Step 3

  1. Step 1

    • Drain the chickpeas. Roughly chop the coriander. Slice the red onions.
    • Mix all the coleslaw ingredients together, set aside. 
  2. Step 2

    • Finely chop the red onions, parsley and coriander.
    • Mix all the burger ingredients 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!