makes: 2 | time: 20 mins 

Ingredients:

• 2 sweet potato and corn Bite Me Burger patties⁠
• 1 tbsp avocado or olive oil⁠
• 1 cup shaved Chinese cabbage⁠
• 1/4 cup coriander leaves, plucked, and stems, finely chopped⁠
• 1/4 cup Frank’s organic tequila jalapeños, rough chopped⁠
• 1/2 avocado ⁠
• 3/4 cup Ceres organic garlic aioli ⁠
• 3 tbsp lime juice⁠
• 1/2 tsp sea salt⁠
• 4 tbsp chilli jam ⁠
• 2 Gluten Freedom Hemp Rosemary Buns, halved⁠

Method:

1. In a food processor, blend together the avocado, aioli, 1 tablespoon lime juice & sea salt. Pour into a bowl & refrigerate until needed.⁠
2.  In a large mixing bowl, add the cabbage, chopped coriander, jalapeños, 1 teaspoon sea salt & 2 tablespoons lime juice. Pour 3/4 of the prepared avocado aioli over the cabbage. Mix well & set aside for minimum 10 minutes. ⁠
3. Grill or pan fry the Bite Me Burger patties according to the instructions. Optional – Top with sliced cheese or vegan cheese of choice once patty has flipped, covering to melt.⁠
4. Toast the Freedom Hemp buns, cut side down. Dollop the chilli jam onto one side of the bun & 1 tablespoon of the avocado aioli onto the other side. Top with the patty. Finish with a generous serving of the slaw onto of the patty. Close the bun & serve hot with fresh cold or hot chips.⁠