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Vegan smashburger

Ingredients
2x. Redefine smashburger
1/2      Gherkin slices
25g     Homemade vegan aioli
2x       Violife sliced cheese
1x        Skin-on fries (280g)
1x        Burger bun (Dairy free)
10g Stork
10g Onion mustard chutney

Allergies Gluten, Sulphites, Mustard, Soya

MOP
-      Drop the vegan patties into the frier for 4 minutes
- Add the patties to the plancher and place the cheese on top, add the onion mustard chutney on to the solid top to warm through
-      Toast the burger bun on the flat top with the stork until golden
-      To serve spread aioli and on the bottom and top bun
- Stack the patties and add the burger bun to the top and cover with the cloche.
- Allow the burger bun to steam
-      Place the burger pattys on the bottom bun
-      Place the Sliced gherkin on the side of the plate as shown
-      Serve with skin on triple cooked chips in a chip cup with grind paper

Grain Mustard and Onion Chutney
Ingredients
1 kilogram shallots, julienned
120 grams white wine vinegar
120 grams wholegrain mustard
80 milliliters vegetable oil
50 grams brown sugar
30 grams grated ginger
2 grams toasted and crushed coriander seeds
2 grams toasted cumin
Salt and pepper to taste

MEP
1. Heat the oil in a pot and add the julienned shallots. Cook until soft.
2. Add the remaining ingredients and cook for 10–15 minutes.
3. Do not overcook the mix; it should remain sticky and should not crystallise.

Vegan aioli.

Ingredients
150g soy milk
35g lemon juice
15g dijon mustard
10g white wine vinegar
15g garlic, raw
5g. salt

650g rapeseed oil

MOP
- Combine the first set of ingredients in the thermomix and blend until smooth.
- Slowly stream in the oil to form an emulsion
- once the emulsion has formed you can add the oil a little quicker until all combined.
- The aioli should have a thick glossy finish to it add/pour the oil until thick and smooth consistency (Use chilled ingredients to avoid splits)
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