This brilliant burger has a rainbow twist
Surprise the burger purists in your life with just how hearty a plant-based burger can be.
INGREDIENTS:
- Woolworths Spinach, Sweetcorn and Bulgur Burgers: 4
- Woolworths Avocado Lemon Flavoured Oil: 1 tablespoon
- Woolworths Guacamole: 1 tub
- Woolworths Coleslaw: 350 g
- Beetroot crisps: 100 g
- Baby spinach: 80 g
- Crunchy sprouts, to garnish
- Woolworths Reduced Oil Honey & Mustard Dressing
- Sea salt and freshly ground black pepper
METHOD:
- Pan-fry the burgers in the avocado oil in a non-stick pan, over a medium heat until golden on each side and warmed through.
- Divide the coleslaw salad, dressed with red miso dressing between 4 plates.
- Top with baby spinach, your warm veggie burgers, and serve with a dollop of guacamole and a sprinkle of crunchy sprouts, season to taste.
- Hint: Eat with a side of beetroot crisps!