Kimchi TiNDLE Chick*n Burger

Ingredients:

• 2 TiNDLE Chick*n Burgers
• 6 tbsp vegan mayo
• 2 tbsp kimchi

 Slaw Ingredients:

• 1 carrot
• 1/4 small red cabbage
• 15g coriander finely chopped
• Juice of 1 lime
• 175g natural vegan yoghurt
• 1 tbsp rice wine vinegar
• 2 tsp wholegrain mustard

To Serve: 2 burger buns, coriander, sesame seeds

Preparation:

1. Finely shred the carrot and red cabbage either by hand, or with the grater attachment on a food processor. Add the coriander, lime juice, vegan yoghurt, rice wine vinegar, mustard and a good pinch of salt and black pepper. Stir well, then taste and adjust the seasoning, if needed. Refrigerate until ready to serve.
2. Cook the TiNDLE Burgers using your preferred cooking method according to the packet's instructions.
3. To make the kimchi mayo, blend the mayo and kimchi together in a food processor, until smooth.
4. Toast the burger buns, then spread the base with a good dollop of kimchi mayo. Top with the TiNDLE Burger, slaw, a few sprigs of coriander and a sprinkling of sesame seeds. Add the top and serve warm.

Recipe created by Georgie (@GeorgieEats)