Pan-seared veggie burger with warm slaw
Two hearty patties seared until caramelised, served on a bed of tangy quick-pickled slaw. The burger is already fully seasoned and cooked through, so you're just building flavour with a hot pan and a sharp finish.
About 480 calories a serving, 24 g protein, 53 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 small head cabbage, green
- 1 medium carrot
From your shelf
- 2 patties california light in sodium veggie burger, california (Amy's)
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 tablespoons vinegar
- Shred 1/2 a small head of green cabbage and 1 medium carrot on a box grater into a bowl, then toss with 2 tablespoons of vinegar, a pinch of salt, and pepper. Let sit while you cook.
- Set a skillet over medium-high heat and add 2 tablespoons of oil. When the pan is hot, lay both veggie patties flat and let them sear without moving for 3 minutes until the undersides brown.
- Flip the patties and sear the other side for another 2 minutes until both sides are bronzed and the patties are heated through.
- Divide the warm slaw between two plates, top each with a seared burger, and taste the slaw for salt and pepper before serving.
Note Swap the cabbage for shredded beet or chicory if that's what you have. Leftovers keep refrigerated for one day; reheat the burger gently in a pan with a splash of water. Serve with crusty bread to soak up the vinegar dressing, or alongside roasted potatoes.
On the label
ORGANIC MUSHROOMS, ORGANIC BULGUR WHEAT, ORGANIC ONIONS, ORGANIC CELERY, ORGANIC CARROTS, ORGANIC OATS, ORGANIC WALNUTS, ORGANIC WHEAT GLUTEN, ORGANIC POTATOES, ORGANIC HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, SEA SALT, ORGANIC GARLIC.
Amy's, frozen patties and burgers, serving 71 g, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as veggie burgers, burgers. Half of it left? Use up the veggie burgers.