Vegan Asian Chicken Burger

• 1 x Plantry Chicken Style Burger Patty
• 1 x Gourmet Vegan Bun

Asian Slaw

• 20g shredded red cabbage
• 20g shredded carrot
• 10g chopped spring onions
• 5g coriander
• 5g mint
• 1/2 a lime, juiced
• 1 tsp sugar
• Salt & pepper, to taste

To serve

• Sriracha Mayonnaise (¼ cup Praise Vegan Mayonnaise mixed with 1 tsp Sriracha)
• Pickled onion
• Ribbons of cucumber
• Chopped roasted peanuts
• Potato wedges

1. Cook Plantry Vegan Chicken Style Burger Patty per pack instructions.
2. To make the Asian slaw, place all prepared vegetables in a bowl, dress with lime juice and season with sugar, salt and pepper to taste.
3. Toast buns until golden.
4. To assemble the burger, spread 2 tsp sriracha mayo on the bottom bun, place Plantry Patty down then top with pickled onion, cucumber ribbons and slaw. Sprinkle over the peanuts then top with bun lid.
5. Serve with potato wedges and the rest of the sriracha mayo.