Sweet Mustard Chick*n Burger

Preparation

  1. Once the oil is hot enough, add in 5 or 6 of the Chick*n Tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the Chick*n. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of Tenders , if it’s no longer pink in the middle, it’s cooked.
  2. Place on a tray in the oven to keep warm
  3. Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.

Assemble

  1. Now it's time to assemble. First, arrange the Chick*n Tenders into four piles and place the vegan cheddar slices on top. Grill or place into a hot oven for a couple of minutes until just melted (this is optional - you don't have to melt the cheese if you don't want to).
  2. 4 slices gouda cheese
  3. Place the bottom of the brioche buns on four plates. Top with the lettuce leaves and red onion slices, followed by the cheesy chicken pieces (or add the cheese after the chicken if you're not melting the cheese).
  4. 4 brioche buns, 8 pieces crunchy lettuce
  5. Spoon on the coleslaw and place it in the bun,, then sprinkle on the jalapeno slices. Place the tops of the buns on top and serve.
  6. ½ red onion,1-2 jalapenos
  • Equipment & Ingredients

    Ingredients

    Ingredients

    • 3 Chick*n Tenders- deep fried
    • Maple Mustard Coleslaw:
    • ⅓ white cabbage
    • 1 medium carrot - peeled
    • 4 tbsp vegan mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp maple syrup
    • 2 tsp lemon juice
    • pinch black pepper


    Also

    • oil - for deep frying
    • 4 slices vegan cheddar cheese - we used the ready-sliced kind, or you can slice it yourself
    • 1 brioche bun - toasted
    • 8 pieces crunchy lettuce - we used 'O' so sweet' variety but Romaine or Little Gem are great too
    • ½ red onion - peeled and thinly sliced
    • 1-2 jalapenos - sliced

    For the coleslaw:

    • ⅓ white cabbage
    • 1 medium carrot
    • 4 tbsp vegan mayonnaise
    • 1 tbsp Dijon mustard
    • 1 tbsp maple syrup
    • 2 tsp lemon juice
    • pinch black pepper

Ingredients

Ingredients

  • 3 Chick*n Tenders- deep fried
  • Maple Mustard Coleslaw:
  • ⅓ white cabbage
  • 1 medium carrot - peeled
  • 4 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 2 tsp lemon juice
  • pinch black pepper


Also

  • oil - for deep frying
  • 4 slices vegan cheddar cheese - we used the ready-sliced kind, or you can slice it yourself
  • 1 brioche bun - toasted
  • 8 pieces crunchy lettuce - we used 'O' so sweet' variety but Romaine or Little Gem are great too
  • ½ red onion - peeled and thinly sliced
  • 1-2 jalapenos - sliced

For the coleslaw:

  • ⅓ white cabbage
  • 1 medium carrot
  • 4 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 2 tsp lemon juice
  • pinch black pepper