Mexican burger

Be tempted to tempeh with this simple, quick and tasty Mexican meal by our friends at Organic Village.

Ingredients

For the burger:

  • 2 vegan buns
  • vegan cheese
  • vegan chipotle mayo
  • 2 Organic Village Plant Burger patties
  • corn chips

For the salad:

  • 1 cup thinly sliced red cabbage
  • 1/2 red capsicum thinly sliced
  • 1 cup coriander
  • 1/2 lime (juiced)
  • 1 medium red onion
  • 1 pinch of salt
  • white wine vinegar (enough to cover)

For the guacamole:

  • 1 avocado
  • 1 jalapeno finely chopped
  • lime juice

Method

  1. Heat your pan until nice and hot. Using a pastry brush, lightly brush the pan with vegetable oil.
  2. Place Organic Village Plant Burger patties on pan and cook on both sides until crispy but still moist inside.

To make the salad:

  1. Mix red cabbage, red capsicum, coriander and lime juice together. 
  2. Thinly slice red onion. 
  3. Place in a bowl and sprinkle over salt. Mix together then cover with vinegar.
  4. Let sit for 15 min until it has soffened. Drain liquid.

To make the guacamole:

  1. Place avocado in a bowl and mash with a fork. Add jalapenos and lime juice and mix through. Season with salt and pepper. 

To serve:

  1. Slice buns in half. 
  2. Top with vegan cheese and place under grill until cheese has melted.
  3. Top with guacamole then place Organic Village Plant Burger patty on top.
  4. Top with cheese and drizzle with mayo.
  5. Finely top with corn chips for extra crunch.

Recipe by: Organic Village.

Food stylist / photographer: Alison Buchanan

For a great range of Australian made products that are free from soy, dairy, wheat and gluten visit organicvillagefood.com