Burger With Mac And Ch**S* with Violife

Ingredients

• 200g Violife Grated Original
• 2/3 cup coconut milk
• 150g macaroni
• 4 tbsps chives, chopped
• Olive oil
• Salt & pepper to taste

FOR THE GUACAMOLE:

• 1 avocado, peeled and stoned
• ½ red onion, finely chopped
• 1 tbsp coriander, chopped
• Juice of 1 lime

FOR THE MEATLESS BURGERS:

• 400g tinned Beans, rinsed and drained well
• 100g cooked brown rice
• 1 onion, grated
• 1 tsp fennel seeds, crushed
• ½ tsp garlic powder
• 1 tsp smoked paprika
• 25g breadcrumbs
• 1 tbsp parsley, chopped

TO SERVE:

• 4 Violife Mature Cheddar flavour slices
• 4 burger buns
• 4 tbsps Pickled onions
• 4 tbsp vegan mayonaisse
• 4 Lettuce leaves
• 4 tomato slices
• Ketchup & mustard to taste

Directions

• To make the mac and ch**s*, 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 Grated Original 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 4 equal parts and shape into burger patties. Heat a griddle pan on high heat, drizzle with some olive oil and grill patties for 3 mintutes on each side. Top each pattie with a Violife Mature Cheddar flavour slice and remove from heat.
• 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!