Ingredients. Farm Fresh Salad Tomatoes 6kg (M097165) Allergy Information. Sulphur Dioxide, Gluten, Celery

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1 Menu Items Vegan 3 Bean Burger Spicy vegan burger served with red onion chutney, salad leaves, pickles and chips. Pricing Dish Cost: 1.33 Desired Gross Profit %: 68% Suggested retail price including Tax: 4.98 Suggested retail price excluding Tax: 4.15 Desired menu price point: 6.00 Calculated Gross Profit: 73% ITEM Cooking: Cook food thoroughly to 75 c QTY UNIT COST (R) 3 Bean Burger Portion 0.51 HS Vegetable Oil 6x1L ml 0.01 CL 30 Ciabatta Ciabatta 0.43 (R) Red Onion Chutney Portion 0.02 Farm Fresh Salad Tomatoes 6kg (M097165) slice 0.03 CL Pickled Gherkins 2.25kg 0.50 Gherkin 0.05 Heinz Tomato Ketchup 10x460g tbsp (15g) 0.06 CL Steak Cut Chips 2.27kg (M045297) g 0.12 Florette Baby Leaf 250g (M144815) g 0.10 Total Cost 1.33 Sulphur Dioxide, Gluten, Celery Nutritional Information (per portion): KCAL SALT FAT OF WHICH SAT CARBS OF WHICH SUGAR PROTEIN g 20.97g 3.40g 138g 13.10g 33.70g Shallow fry the burger. Toast ciabatta and spread base withtomato ketchup. Place cooked burger on base and top with red onion chutney, slicetomato and sliced gherkin. Serve with portion of chips and garnish with mixedsalad leaves. DISCLAIMER This Recipe Card is correct as of 1st February 2017, with all ingredients sourced from Booker. To create a dish with exactly the same nutritional and allergen data, for the same price, you must purchase the same brands and SKUs, in the same quantities and at the same prices as specified here. We re not responsible for any change in nutritional or allergen data should you use substitutes, make additions or generally do not follow this Dish Spec to the letter! We know it s tricky, but there s a science

2 behind accurate food specs; that's why we ve spent years making software to remove the headache :-)

3 Food Items (R) 3 Bean Burger Spicy vegan burger served with red onion chutney, salad leaves, pickles and chips. Recipe size Batch size: 5.97 Kg Batch cost: Portion size: g Portion cost: 0.51 No of portions per batch: 24 Cooking: Cook food thoroughly to 75 c ITEM QTY UNIT COST KTC Chick Peas 4x400g 4.00 Can 1.29 HS Red Kidney Beans In Water 12x400g Batchelors Butter Beans In Water 400g 4.00 Can Can 3.43 KTC Superfine Gram Flour 2kg g 0.60 Schwartz Cayenne Pepper 390g 3.00 tbsp (15g) 0.44 CL Ground Cumin 430g 3.00 tbsp (15g) 0.39 Farm Fresh Ginger 450g g 0.22 Farm Fresh Limes 10's 3.00 Lime 0.90 Farm Fresh Lemons x10 (M097149) 3.00 Lemon 1.05 Farm Fresh Coriander 100g g 2.24 Maldon Sea Salt Flakes 250g (M085263) pinch (0.3g) 0.00 CL Cracked Black Pepper 500g pinch (0.3g) 0.01 Total Cost Sulphur Dioxide Nutritional Information (per 100g): KCAL SALT FAT OF WHICH SAT CARBS OF WHICH SUGAR PROTEIN g 1.79g 0.17g 17.15g 0.60g 7.62g Drain the chickpeas, kidney beans and butter beans, placeinto a food processor. Add coriander, spices, ginger, flour, lime and lemonzest. Pulse until combined, but not smooth retain a bit of texture. Seasonwith salt and pepper to taste (great thing about plant based food you cantaste it raw!). On a flour-dusted surface, divide and shape the mixture into 24equal-sized patties, roughly 2cm thick. Place in the fridge for 30minutes tofirm up. Freeze individually as necessary.

4 (R) Red Onion Chutney Recipe size Batch size: 1.7 Kg Batch cost: 2.28 Portion size: g Portion cost: 0.02 No of portions per batch: 150 Cooking: Cook food thoroughly to 75 c ITEM QTY UNIT COST Red Onions 2.5kg (M111479) 8.00 Red Onion 1.44 Farm Fresh Red Chillies 500g Chilli 0.20 HS Vegetable Oil 6x1L ml 0.03 Tate & Lyle Caster Cane Sugar 25kg (M143887) De Nigris Balsamic Vinegar Of Modena 5L g ml 0.15 CL Red Cooking Wine 3L ml 0.22 Total Cost 2.28 Sulphur Dioxide Nutritional Information (per 100g): KCAL SALT FAT OF WHICH SAT CARBS OF WHICH SUGAR PROTEIN g 1.53g 0.12g 17.36g 15.48g 0.62g Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes. Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark. Refrigerate!

5 Supplied Ingredient List Supplier Name Code Ingredient Name Booker Batchelors Butter Beans In Water 400g Can Booker CL 30 Ciabatta 1 Ciabatta Booker CL Cracked Black Pepper 500g pinch (0.3g) Booker CL Ground Cumin 430g tbsp (15g) Booker CL Pickled Gherkins 2.25kg 0.5 Gherkin Booker CL Red Cooking Wine 3L ml Booker M CL Steak Cut Chips 2.27kg (M045297) 150 g Booker De Nigris Balsamic Vinegar Of Modena 5L 1 ml Booker Farm Fresh Coriander 100g 6.25 g Booker Farm Fresh Ginger 450g 1.67 g Booker M Farm Fresh Lemons x10 (M097149) Lemon Booker Farm Fresh Limes 10's Lime Booker Farm Fresh Red Chillies 500g Chilli Booker M Farm Fresh Salad Tomatoes 6kg (M097165) 2 1 slice Booker M Florette Baby Leaf 250g (M144815) 10 g Booker Heinz Tomato Ketchup 10x460g 1 tbsp (15g) Booker HS Red Kidney Beans In Water 12x400g Can Booker HS Vegetable Oil 6x1L 10.2 ml Booker KTC Chick Peas 4x400g Can Booker KTC Superfine Gram Flour 2kg 16.7 g Booker M Maldon Sea Salt Flakes 250g (M085263) pinch (0.3g) Booker M Red Onions 2.5kg (M111479) Red Onion Booker Schwartz Cayenne Pepper 390g tbsp (15g) Booker M Tate & Lyle Caster Cane Sugar 25kg (M143887) 1.33 g