Ingredients
For the mac and cheese
- 8 oz Violife Just Like Cheddar Shreds
- 2/3 cup coconut milk
- 5.3 oz macaroni noodles
- 4 tbsp chives (chopped)
- olive oil
- salt and pepper (to taste)
For the guacamole
- 1 avocado (peeled and stoned)
- 1/2 red onion (finely chopped)
- 1 tbsp coriander (chopped)
- 1 lime (juiced)
For the vegan burger patties
- 14 oz tinned beans, drained (black work well)
- 3.5 oz cooked brown rice
- 1 onion (grated)
- 1 tsp fennel seeds (crushed)
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 0.88 oz breadcrumbs
- 1 tbsp parsley (chopped)
To serve
- 4 slices Violife Just Like Cheddar
- 4 burger buns
- 4 tbsp pickled onions
- 4 tbsp vegan mayo
- lettuce leaves and tomato slices
- salt and pepper (to taste)
Instructions
To make the mac and cheese
- Cook the macaroni according to the packet instructions. Drain and place in a bowl.
- Heat the coconut milk in a small pan and add the Violife Just Like Cheddar Shreds and a bit of olive oil, stirring until it becomes a rich, thick sauce. Season with salt and pepper and stir in the pasta. Add chives and set aside.
To make the guacamole
- Add all ingredients in a bowl and mash well with a fork.
To make the burgers
- Add all the ingredients into a blender and pulse until combined. Divide into four equal parts and shape into burger patties.
- Heat a griddle pan on high heat, drizzle with some olive oil and grill patties for three minutes on each side. Top each pattie with a Violife Just Like Mature Cheddar Slice and remove from heat.
Construct the mac and cheese burgers
- Cut burger buns in half and spread the base with mayo. Top with lettuce, Violife burger pattie, tomato, a dollop of mac and cheese and pickled onions.Spread the top bun with mustard and cover your burger. Enjoy!