I had an absolute blast hosting Scottie, the Executive Chef from Flave, in my home kitchen. Together we created The Classic Flave burger with a bit of a spin on it.

It was packed with protein, colourful veggies, and exploded with flavours!

INGREDIENTS

BURGER BUNS AND MINCE

• BUDS mince which packs 21g of protein per serve!
• Herman Brot Lower Carb Buns – 20g of protein per bun with only 7.7 grams of carb!
• Coconut Ghee
• Hemp seeds
• Sea salt

SLAW

• 1/2 a bunch of Kale
• 1/4 Purple Cabbage
• 1 Red onion
• 4 tbsps Kraut/Kim Chi
• Drizzle White balsamic
• 1/2 a lemon/Lemon juice
• 1 tbsp Olive Oil

SALAD

• Tomato
• Lettuce
• Dill pickles

VEGAN CASHEW CHEESE

• 1 cup Soaked Cashews
• 1 tbsp Dijon mustard
• 1/2 a lemon
• 2 cloves of garlic Raw Garlic
• 2 cloves of Roasted Garlic
• 1/2 tsp Paprika
• 1/2 tsp Turmeric
• 1/2 tsp Onion Powder
• 2 tbsp Nutritional Yeast
• 1 small Jalapeño
• Pinch of Salt and Pepper

SAUCES

• Tomato Sauce
• Vegan Chipotle

INSTRUCTIONS

Cashew cheese: Prepare cashew cheese in a blender add all ingredients and blend until smooth and creamy.
Slaw: Finely chop kale, cabbage and red onion. Toss together in a large bowl and add kraut, white balsamic vinegar, lemon, and olive oil.
Salad: Chop tomato into slices, roughly chop lettuce.
BUDS mince: Lightly oil pan and pre heat. Roll mince into balls. Flatten into patties to fit size of buns. Fry until golden brown. Flip and add cashew cheese and tomato sauce.
Buns: Lightly coat the inside of the buns with coconut ghee. Fry on pan until golden. Very lightly coat top of buns with coconut ghee and sprinkle hemp seeds and salt.

Assemble burgers as seen here: WATCH IG VIDEO 

Enjoy your burger with your BUDS 😉