Vegan alternative to pulled chicken burger with diner sauce
Ingredients
For the diner sauce
2
Tablespoon(s)
ketchup
2
Tablespoon(s)
olive oil
1
Tablespoon(s)
apple vinegar
0.5
Teaspoon(s)
paprika, sweet
1
Knife tip(s)
lovage powder
1
Knife tip(s)
red pepper
1
Knife tip(s)
celery salt
0.15
Teaspoon(s)
pepper, ground
Some
salt
1
Tablespoon(s)
madeira wine
0.25
Piece(s)
onions, chopped very finely
0.5
Piece(s)
garlic clove, chopped very finely
20
g
gherkin
For the pulled chicken burger
Some
olive oil, for frying
Some
black pepper, freshly ground
Some
salt
1
Pack(s)
buns
1
Piece(s)
chinese cabbage, small
1
Piece(s)
red onion
Preparation
1. For the dressing stir vegan alternative to mayonnaise, medium hot mustard, ketchup, olive oil and apple vinegar together in a bowl until smooth. Intermix spices as well as optionally some Madeira-liqueur wine. Then peel onions and garlic clove and chop very finely, also cube gherkins very finely and mix it all in the Diner Sauce.
2. Heat some plant oil in a pan and fry the chicken alternative pieces crisply in it, then season to taste with freshly ground pepper and salt.
3. Cut Chinese cabbage in very fine stripes, wash and shake dry. Peel red onions and cut in fine rings.
4. Halve burger buns, coat the lower half with some Diner Sauce and cover with a big handful of Chinese cabbage stripes. Spread the crisply fried vegan alternative to Pulled Chicken on the salad covering, add a portion of the Diner Sauce and close with the bun-lid.
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