Jingle Bun Burger

Jingle Bun Burger

Serves 2
30 mins

All of your Christmas favourites, in a burger. We’ve given the Meatless burger a festive makeover with chilli & cranberry jam, clementine mayo and sprout slaw. All I want for Christmas is you!

Ingredients

For the stuffing

  • 1 pack of Sage & onion stuffing mix

 

For the parsnips

  • 2 parsnips peeled and chopped into battons
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • Seasoning

 

For the chilli & cranberry jam

  • 1 tsp chilli sauce
  • 1 tbsp chilli jam
  • 2 tbsp cranberry sauce

 

For the clementine mayo

  • Juice of 1 clementine incl 1 tsp zest
  • 4 tbsp vegan mayonnaise
  • Pinch of pepper

 

For the burgers

  • 2 tbsp olive oil
  • 1 pack Meatless Farm Burgers
  • Seasoning
  • 2 vegan Cheddar slices
  • 2 vegan burger buns

 

For the sprout slaw

  • 100g sprouts, finely shredded
  • 2 tsp dijon mustard
  • Splash white wine vinegar
  • Pinch sea salt
  • Drizzle of oil

Preparation

  1. Preheat oven to 220C / 200C fan / gas mark 7. Prepare and roast stuffing as per packaging instructions.
  2. Mix the parsnips, olive oil, maple and seasoning in a bowl and pour onto a baking tray in a single layer. Roast for 25 mins checking mid-way through to flip.
  3. Whilst waiting for your stuffing and parsnips you can prepare your sauces. Mix your cranberry and chilli jam ingredients in a small bowl and set aside. Combine your clementine mayo ingredients in a small bowl and set aside.
  4. For the sprout slaw, tip the shredded sprouts into a bowl and mix with 2 tsp of dijon, a pinch of sea salt, a drizzle of oil and a splash of vinegar
  5. When your stuffing and parsnips have about 6-7 mins left, add 2 tbsp of olive oil to a large, non-stick pan over a medium heat and add seasoned Meatless Farm burgers. Cook for 5 mins ensuring to flip ocassionally. Whilst cooking, pop your buns in the oven for a few mins to toast.
  6. Add a slice of vegan cheese to the top of each burger, cover your pan in foil to trap heat and moisture and cook for a further 2 mins until the vegan cheese is melted and gooey!
  7. Now to get stacking! Smear your bottom burger buns with clementine mayo, top with your slaw then add the cheesy ”burgers”, followed by a big scoop of stuffing, a few maple parsnips and a big dollop of chilli cranberry.
  8. Smear each of your top burger halves with more clementine mayo and crown your Christmas masterpiece — now, Christmas really has come early!

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