top of page

Christmas Burger


Cucumber Salad:

  • 1/3 cucumber

  • 9 tbsp vinegar

  • 4 tbsp sugar

  • 1 tsp salt

  • Chopped chives


  • 2 pieces of TEMPTY (200g)

  • 1 egg (vegan option: create slurry by mixing 1:1 water to flour)

  • 3 tbsp flour

  • 4 tbsp panko

  • ½ tsp cinnamon

  • 3 pinches of nutmeg

  • Neutral oil for frying

  • Pepper

  • Salt

For Serving:

  • 3 tbsp mayonnaise

  • 2 tsp whole-grain mustard

  • 5-6 tbsp pickled red cabbage

  • 2 buns/brioche

  • 1 apple, sliced


1. Cut the cucumber into thin slices and put into a bowl. Mix vinegar, sugar, and salt in a pot and bring to a boil. When boiling, pour the liquid over the cucumber. Set aside to rest for around 30 minutes. 

2. Turn TEMPTY piece in a mixture of flour, salt, pepper, cinnamon, and nutmeg. Next, coat TEMPTY in stirred egg or a water slurry (for a vegan option). Lastly, turn TEMPTY in panko. 

3. Deep fry TEMPTY in a good amount of neutral oil for 3-4 minutes or until golden brown. 

4. Heat up the pickled red cabbage in a casserole. 

5. In a small bowl, mix vegan mayonnaise and whole-grain mustard. 

6. Cut the buns in half and toast them with about a spoonful of butter. 

7. Spread sauce onto the halved buns, add red cabbage, TEMPTY, cucumber, and lastly apples. Enjoy!

bottom of page