Pineapple Sausage Burger
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Serves: 2 | Prep: 15 mins | Cook: 15 mins | Difficulty: Medium
INGREDIENTS
- 2 Moving Mountains Sausage Burgers
- 2 slices pineapple, peeled and cored
- 2 slices smoked vegan cheese
- 2 brioche burger buns
- 2 tbsp sweet chilli sauce
- ¼ red cabbage (for the slaw)
- 1 carrot (for the slaw)
- 20g peanuts (for the slaw)
- 1 tbsp olive oil (for the slaw)
- 1 tsp maple syrup (for the slaw)
- 1 tsp tomato puree (for the slaw)
- 1 tbsp cider vinegar (for the slaw)
- ½ red chilli (for the slaw)
METHOD
- Heat a griddle pan or a barbeque to a medium heat.
- Prepare the slaw. Slice the red cabbage and carrots into thin strips and add to a bowl, then mix in the peanuts, olive oil, maple syrup, vinegar and red chilli, and set aside.
- Add the pineapple slices to the pan or barbeque and cook for 10 minutes, flipping halfway.
- At the same time, cook the burgers, following the on pack instructions. When they are nearly done, add the vegan cheese slices and melt on the burger.
- Toast the burger buns and assemble the burgers. Begin with the slaw, then top with a burger and pineapple slice, add a generous drizzle of the sweet chilli sauce and finish with the other bread bun.
