Ingredients
- 1 no Burger bun (Store bought)
- 1 slice Pineapple ring (canned sliced pineapple)
- 1 no Ultimeat Plant-based Chicken meat patty
- 1 slice Vegan cheddar cheese
- Margarine/Vegan Butter
- Vegetable oil
- BBQ sauce (Hickory Smoke BBQ Sauce highly recommended)
Coleslaw
- 107gm Cabbage, Shredded or Coleslaw Mix
- 30gm Carrot, cut into matchsticks
- 25gm Vegan mayonnaise
- 7gm Mustard, Yellow/Grain
- 4gm Sugar
- 2gm Salt
- Onion powder, garlic powder (Optional, to taste)
Additional Ingredients (optional):
- Jalapeno Peppers (as required)
Preparation Method
Coleslaw:
- Cut the cabbage and carrot into fine shreds.
- Mix shredded cabbage and carrot together with mayonnaise and mustard. Leave the coleslaw to chill in the fridge for a minimum of 30 minutes. Can be prepared in advance and kept chill.
Burger:
- Char the pineapple rings using a blowtorch. Alternatively, broil the pineapple rings until caramelized using the Oven broiler or pan-fry over medium high heat for 2-3 minutes, until you get some nice browning.
- Pan-fry the Ultimeat burger patties in a skillet for 3-4 minutes on medium heat with a little vegetable oil or using an air-fryer/oven at 180℃ for 10 minutes. In the last minute of cooking, place a slice of cheese on the burger patty.
- Spread the margarine/butter on the cut side of each of the buns and toast for up to a minute until golden brown.
- Assemble the burgers by placing a patty on the bottom bun, spooning some BBQ sauce on top of the cheese and then layering the pineapple, and coleslaw mixture before finishing with the top buns. Enjoy immediately.