Spicy Chef’s Signature Plant-Based Burger with Slaw and Aioli
Serves 2 | Crafted with Field Burger Plant-Based Burgers
ABOUT THE FLAVOUR ORIGIN
This juicy plant-based burger is perfect for the grill. Crunchy fresh slaw and ripe heirloom tomato stack up high with a spicy heat from the chipotle aioli and sliced jalapenos — pickled or fresh — the choice is yours.
Ingredients
Ruby Slaw
1 cup red cabbage, thinly sliced
½ cup fennel, thinly sliced
½ cup carrot, in ribbons, use a vegetable peeler
2 tbsp. Italian parsley, roughly chopped
2 tbsp. apple cider vinegar
2 tsp. Dijon mustard
1 tbsp. olive oil
1 tsp. vegan honey
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 Field Roast Chef’s Signature Plant-Based Burgers
1 tsp. vegetable oil
2 sesame brioche buns, sliced and toasted
3 tbsp. egg-free chipotle aioli
2 pieces green leaf lettuce
2 thick slices heirloom tomato
1 fresh jalapeno, thinly sliced (or 2 tbsp. of pickled jalapenos)
2 sides sweet potato fries, crispy cooked (optional)
Preparations
For the ruby slaw, in a bowl, place the red cabbage, fennel, carrot and parsley. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, vegan honey, salt and pepper. Drizzle over the slaw and toss well to combine.
To prepare the Field Roast Chef’s Signature Plant-Based Burgers, brush each patty lightly with a little oil. Fire up the grill to medium-high heat. Cook the burgers for 3 to 4 minutes per side until they are evenly browned and heated through with nice grill marks.
To assemble the burgers, lay out the toasted sesame brioche buns. Spread the bottom buns with half of the egg-free chipotle aioli, layer up with the green leaf lettuce and slice of heirloom tomato. Arrange the grilled burger patty on top and pile on the ruby slaw and some jalapeno rings. Spread the top bun with the remaining chipotle aioli and place on top. Serve with the extra ruby slaw and sides of crispy sweet potato fries, if desired.
Set the mood by firing up our Spicy new playlist.
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