Easy Plant-Based Mince Cheeseburger Bowl
with Charred Corn Slaw & Burger Sauce
- Soy
- Gluten
- Wheat
- Eggs
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Soy
This deconstructed burger bowl is all the rage, packed with vibrant veg and a cheesy plant-based mince patty to top it all off. Drizzle it with burger sauce and dive into this one a knife and fork!
Ingredients
1 sachet
All-American Spice Blend
200 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Burger Sauce
(Contains: Eggs)
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Coriander
1 tin
Sweetcorn
1
Cucumber
2
Garlic
1 packet
Slaw Mix
Utensils
Cooking Steps
• Finely chop garlic.
• Thinly slice cucumber into half-moons.
• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, in a medium bowl, combine plant-based mince, All-American spice blend, fine breadcrumbs, garlic, the salt and egg.
• Shape plant-based mixture into evenly sized patties (two per person). Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook plant-based patties until just cooked through, 4-5 minutes each side.
• In the last 1-2 minutes of cook time, sprinkle Cheddar cheese over patties, then cover with a lid or foil so the cheese melts.
• Meanwhile, add slaw mix and cucumber to the bowl with charred corn. Drizzle with white wine vinegar and olive oil. Toss to coat. Season with salt and pepper to taste.
• Divide charred corn slaw between bowls.
• Top with plant-based cheeseburger patties and a dollop of burger sauce.
• Sprinkle with torn coriander to serve. Enjoy!
