Meat-free Burgers
Our meat free burgers are super succulent and perfect finished off on the BBQ! They’re loaded with our signature pea protein* combined with a unique mix of herbs and spices to create a delicious meat-free alternative.
Our meat free burgers are super succulent and perfect finished off on the BBQ! They’re loaded with our signature pea protein* combined with a unique mix of herbs and spices to create a delicious meat-free alternative.
Our meat-free sausages are delicious cooked on their own, on the BBQ, added to a sandwich or finished off in a yummy sausage and potato hash. They’re loaded with our signature pea protein* combined with a unique mix of herbs and spices to create a delicious meat-free alternative.
Birds Eye Green Cuisine Meat-Free Meatballs, lightly fried and formed from a blend of pea protein, herbs & spices. Powered by plants for a sustainable tomorrow, ideal for both vegetarians & vegans.
Portobello mushrooms and burgers are a match made in heaven.
Put Green Cuisine Meat Free Burgers in the oven to cook straight from frozen for about 15-20 mins.
Throw all the ingredients for the basting sauce into a bowl and mix well. Throw the mushrooms in for a little batch.
Now it’s time to get grilling. Make sure the BBQ is up to temperature, with high & medium heat areas.
Firstly take the burgers out of the oven and finish off on a medium to high heat for 10-12 minutes. Flip occasionally.
Place mushrooms on at the same time and cook for a couple of minutes per side. Baste throughout. Flip occasionally until they soften and are nicely cooked. You’ll want to build a nice crust with the burgers making sure there is a nice sear.
Next toast your buns by placing them over high heat for 8-15 seconds. Make sure they look lightly toasted. Baste the buns with butter or vegan substitute for extra flavour.
Once your main components are grilled then it’s time to build your veggie army of deliciousness.
Place the bottom bun down first, then a bed of rocket, the burger, then the mushroom, sliced is nice, and the sliced tomato. Slather some horseradish cream sauce onto the top bun and place on top and serve.
The combination of meat-free sausage and veggie hash makes a brilliant vegan Barbi meal
Chop your potatoes blocks or cubes about an inch thick. Get all your other vegetables chopped and ready to cook.
in a large pan or skillet place your pan on high heat BBQ and drizzle a good amount of vegetable oil into the pan and swirl the pan around so it coats the bottom.
Now add the onions and give them their own little zone. Do the same with the peppers and mushrooms. Chuck in 5-8 sprigs of rosemary plus the garlic.
Once the oil is nice and hot, chuck in your potatoes into one side of the pan and place the Birds Eye Green Cuisine Sausages in the other. Give the spuds a couple minutes of hot heat until the bottoms start turning golden, then move them to one side of the pan. Alternatively, you can pre-cook the sausages in the oven for about 13-15 minutes, whilst you’re handling the veg.
Once the potatoes have a nice golden colour and the vegetables are softened, mix them all up including the meat-free sausages. Keep an eye on your heat, you don’t want to burn the veg, but you do want to get a decent crisp with the potatoes.
Season to taste with salt and pepper and serve the sausages on top of the veggie hash.
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