Myvegan x Meatless Farm: Vegan BBQ Recipes

Meatless Chicken Burger

Ingredients:

• 2 Meatless Farm Plant-Based Chicken Breasts
• 2 Burger buns
• ½ corn on the cob
• 1 lime
• ¼ white cabbage, shredded
• 1 carrot, grated or shredded
• 4 tbsp mayo
• 1 tbsp sriracha
• 15g fresh coriander

For the jalapeño butter:

• 50g Vegan butter
• 8 Jalapeños
• Squeeze of lime juice
• Lime zest of half a lime

Method:

1. Heat a non stick pan over a medium/high heat, dry fry the corn on the cob until charred on all sides. Remove from the pan and then use a knife to carefully cut the corn from the cob.
2. Stick the corn in a bowl with the grated carrot and cabbage, lime juice, drizzle of oil, chopped coriander and a pinch of sea salt. Mix well and set aside.
3. To make the jalapeño butter, mix the softened butter with the chopped jalapeño, lime zest and juice. Set aside.
4. Mix the mayo and sriracha together for your sriracha mayo
5. Time to cook the chicken breasts. Heat a non-stick pan over a medium heat, drizzle in some oil, and cook the Meatless Farm Plant-Based Chicken Breasts for around 12 mins, turning regularly. When the chicken breasts are cooked through add a big dollop of the jalapeño butter to the pan. Cook for another 2 mins, remove the chicken form the pan and slice each breast into two, then toss back through the butter.
6. Now you’re ready to assemble your Meatless chicken burger. Cut your buns in half, spoon on the sriracha mayo, then pile on the slaw, followed by the chicken, drizzle over the butter and top with the burger bun top.

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