Look no further for your next flavour sensation. This is vEEF®'s take on the famous Bondi Portuguese Chicken Burger, a collision of sweet and savoury (and spicy- we dare you) arriving at complete deliciousness.
Prep Time 15 minutesmins
Cook Time 5 minutesmins
Total Time 20 minutesmins
Course Main Course
Servings 2
Ingredients
Burger
1 brioche burger bun, halved
1vEEF® Plant Based Chicken Burger Patties, defrosted
3fresh pineapple, thin slices
grapeseed oil
3perfectly ripe tomato, slices
red onion, sliced
handful butter lettuce/shredded iceberg
1dairy free cheese, slice
your favourite sauce (e.g. aioli, sweet chilli, dijonaisse, hot English mustard, sriracha)
Instructions
To prepare burger
Heat a grill pan over a medium high heat, toast the cutsides of the burger bun to your liking (this helps adds crunch and helps tostop your bun getting soggy), set aside.
Lightly oil the pan, add the pineapple and vEEF® patty, cook for about 3 minutes turning once until the patty has agolden crust and the pineapple is gently caramelised. If using cheese lay over the patty now, the heat from the patty will gently melt the cheese. Remove from the pan.
To assemble burger
Spread each side of the bun with your sauce/s of choice, the more the merrier. We would like to note- there has been hot debate in the vEEF® kitchens as to the order of the burger stack and we acknowledge ultimately that anything goes but in our minds the winner is- (from the bottom) caramelised pineapple, vine ripened tomato, red onion, lettuce, vEEF® patty (with or without the cheese), top with the sauced bun. Enjoy.
Notes
You can substitute canned pineapple rings in juice if fresh pineapple isn’t available.
Welcometo the vEEF® Tribe
Have a delicious journey and don’t forget to tag us @veefbyfennfoods in your recipes!
