Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Discover mouthwatering plant-based recipes perfect for any occasion! From hearty mains to tantalizing desserts, elevate your culinary experience with our diverse collection of occasional plant-based dishes.
Our passion is to help food service professionals, from chefs to bakers and baristas to adopt their menus towards more plant-based dishes that are good for their kitchen, diners, and our planet.
First, divide each of the plant patties into 2 balls. Press them flat, between greaseproof paper until you have 8 smaller patties.
In the middle of 4 patties, divide the Violife Tex-Mex Flavour Grated, leaving an outside border.
Top each with the remaining plant patties and carefully press down the edges, sealing the Violife inside. Reform the patties until they resemble their original shape, then place into the refrigerator.
To make the Pico de Gallo, combine all of the ingredients in a bowl and set aside.
Make the guacamole by mashing together all of the listed ingredients, then set aside.
Heat a non-stick pan over a medium heat and melt ½ of the Flora Plant B+tter Unsalted. Cut side down, toast the lids of the burger buns until golden. Then repeat the process with the base of the buns and the remaining Flora Plant B+tter.
Wipe out the hot pan, then add your plant patties. Sear on both sides for 4 minutes then keep hot under foil or a lidded pan.
To execute the dish, spread an equal amount of guacamole on the 4 bun lids, then on the bases an equal amount of Pico de Gallo, followed by some shredded lettuce. Top with a plant patty, then finally the lids. Skewer and serve immediately to your guests.
.svg?iar=0&rev=ea81351dd87448d68cc5b9960255e88c){kind=icon}
.png?rev=c3ae31b0fc394b2ea49faeba71038fd7&w=520)