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Ingredients

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Step 1

  • Coleslaw mix 700.0 g
  • Chickpeas 1.0 Tin
  • Coriander 15.0 g
  • Red onion 50.0 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10.0 g
    Added to cart: Robertsons Veggie Seasoning
  • Hellmann's Tangy Mayonnaise 20kg
    Hellmann's Tangy Mayonnaise 20kg
    80.0 g
    Added to cart: Hellmann's Tangy Mayonnaise 20kg

Step 2

  • Red onion 100.0 g
  • Parsley and Coriander 20.0 g
  • Beef mince 1.0 kg
  • Eggs 2.0 large
  • Knorr Professional Original Chicken Breading 5KG
    Knorr Professional Original Chicken Breading 5KG
    100.0 g
    Added to cart: Knorr Professional Original Chicken Breading 5KG
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10.0 g
    Added to cart: Robertsons Veggie Seasoning
  • As required Oil

Step 3

  • Burger buns 10.0 whole
  • Lettuce Leaves/ Salad 100.0 g
  • Hellmann's Tangy Mayonnaise 20kg
    Hellmann's Tangy Mayonnaise 20kg
    80.0 g
    Added to cart: Hellmann's Tangy Mayonnaise 20kg

Preparation

  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!