Sponsored: Impeckable ‘burger’ with Hellmann's roasted garlic potato salad
Prep time: 20Total time: 
Sponsored: Impeckable ‘burger’ with Hellmann's roasted garlic potato salad
Prep time: 20Total time: 
Ingredients
Impeckable ‘burger’ with sweet chilli corn relish & slaw
- 2 x 180g packs The Vegetarian Butcher Impeckable Vegan Chicken Fillets
- oil, to brush
- 2 half ciabattas
- Hellmann’s Vegan Mayonnaise
- curly lettuce
- fries, to serve (optional)
For the sweet chilli corn relish
- 1 x 198g can sweetcorn, drained
- 2 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 40g roasted pepper from a jar, diced
- 1 tbsp chopped coriander
For the slaw
- 100g carrot, thinly shredded or grated
- 125g red cabbage, thinly shredded
- ½ red onion, finely sliced
- 1 tbsp lemon juice
Hellmann’s roasted garlic potato salad
- 400g new potatoes
- ½ small red onion, diced
- 60g Hellmann’s Roasted Garlic Mayonnaise
- A squeeze of lemon juice
- 2 tbsp chopped herbs, e.g. parsley and dill
Step by step
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Chop the potatoes into 15-20mm chunks and boil in salted water until tender. Meanwhile, put the diced red onion in a small bowl, cover with boiling water and leave to soak, to make it milder.
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When the potatoes are cooked, drain well and leave to cool a little. Mix together with the Hellmann’s Roasted Garlic Mayonnaise, a squeeze of lemon juice, the chopped herbs and the drained red onion. Serve warm or cold.
TipSwap to Hellmann's Vegan Mayonnaise to make the potato salad suitable for vegans.
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In separate bowls, combine the ingredients for the relish, and those for the slaw. Season and set aside.
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Preheat a griddle pan or barbecue, and brush the Impeckable Vegan Chicken Fillets with a little oil. Cook for 3 minutes on each side or until heated through.
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Slice the ciabattas in half horizontally and toast the cut sides on the griddle pan or barbecue. Cut each into 2 pieces, ready to assemble 4 burgers.
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Spread a little Hellmann's Vegan Mayonnaise on each piece of ciabatta then layer on some slaw, lettuce, an Impeckable Vegan Chicken Fillet and a good spoonful of the sweetcorn relish. Top with a ciabatta lid and serve immediately, with fries or Hellmann’s roasted garlic potato salad.
