Burger With Mac And Ch**S* with Violife


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


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


  • 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


  • 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


  • 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!


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