Pricing

Dish Cost: £1.32

Desired Gross Profit %: 68%

Suggested retail price including Tax: £4.96

Suggested retail price excluding Tax: £4.13

Desired menu price point: £6.00

Calculated Gross Profit: 74%

HACCPs

Regularly wash your hands with anti-bacterial soap

Purchase: Monitor quality and use-by date of ingredients

Delivery andunloading:

Put away deliveries immediately

Storage:

Keep food at the right temperature:Below 8°c in the fridge Below -18°c in the freezerSeparate raw and cooked foods store, cooked andready-to-eat food above raw items or in differentfridges Cover and date-label

Preparation:Maximum time at ambient temp is 30 minutesOnce prepared, date-label and store foodappropriately

Cooking: Cook food thoroughly to 75°c

Preparation forservice:

Keep the preparation and food storage areas cleanand hygienic

Chill: Chill to fridge temp within 90 minutes

Storage:Legal requirement to store below 8°c after cookingand cooling.Cover, label and date

Reheat:Reheat to 75°c Hot display to 63 °c

Ingredients

ITEM QTY UNIT COST

(R) 3 Bean Burger 1.00 Portion £0.51

HS Vegetable Oil 6x1L 10.00 ml £0.01

CL 30 Ciabatta 1.00 Ciabatta £0.43

(R) Red Onion Chutney 1.00 Portion £0.01

Farm Fresh Salad Tomatoes 6kg(M097165)

2.00 1 slice £0.03

CL Pickled Gherkins 2.25kg 0.50 Gherkin £0.05

Heinz Tomato Ketchup 10x460g 1.00 tbsp (15g) £0.06

CL Steak Cut Chips 2.27kg(M045297)

150.00 g £0.12

Florette Baby Leaf 250g (M144815) 10.00 g £0.10

Total Cost £1.32

Allergy Information

Sulphur Dioxide, Gluten, Celery

Menu Items

Vegan 3 Bean BurgerSpicy vegan burger served with red onion chutney, salad leaves, pickles and chips.

Nutritional Information (per portion):

KCAL SALT FAT OF WHICH SAT CARBS OF WHICH SUGAR PROTEIN

902 2.15g 20.97g 3.40g 138g 13.10g 33.70g

Method

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.

DISCLAIMERThis 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 thesame 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 innutritional 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 sciencebehind accurate food specs; that's why we’ve spent years making software to remove the headache :-)

Recipe size

Batch size: 5.97 Kg

Batch cost: £12.20

Portion size: 248.75 g

Portion cost: £0.51

No of portions per batch: 24

HACCPs

Regularly wash your hands with anti-bacterial soap

Purchase: Monitor quality and use-by date of ingredients

Delivery andunloading:

Put away deliveries immediately

Storage:

Keep food at the right temperature:Below 8°c in the fridge Below -18°c in the freezerSeparate raw and cooked foods store, cooked andready-to-eat food above raw items or in differentfridges Cover and date-label

Preparation:Maximum time at ambient temp is 30 minutesOnce prepared, date-label and store foodappropriately

Cooking: Cook food thoroughly to 75°c

Preparation forservice:

Keep the preparation and food storage areas cleanand hygienic

Chill: Chill to fridge temp within 90 minutes

Storage:Legal requirement to store below 8°c after cookingand cooling.Cover, label and date

Reheat:Reheat to 75°c Hot display to 63 °c

Ingredients

ITEM QTY UNIT COST

KTC Chick Peas 4x400g 4.00 Can £1.29

HS Red Kidney Beans In Water12x400g

4.00 Can £1.80

Batchelors Butter Beans In Water400g

4.00 Can £3.43

KTC Superfine Gram Flour 2kg 400.00 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 40.00 g £0.22

Farm Fresh Limes 10's 3.00 Lime £0.90

Farm Fresh Lemons x10 (M097149) 3.00 Lemon £0.90

Farm Fresh Coriander 100g 150.00 g £2.24

Maldon Sea Salt Flakes 250g(M085263)

1.00 pinch (0.3g) £0.00

CL Cracked Black Pepper 500g 1.00 pinch (0.3g) £0.01

Total Cost £12.20

Allergy Information

Sulphur Dioxide

Food Items

(R) 3 Bean BurgerSpicy vegan burger served with red onion chutney, salad leaves, pickles and chips.

Nutritional Information (per 100g):

KCAL SALT FAT OF WHICH SAT CARBS OF WHICH SUGAR PROTEIN

120 0.20g 1.79g 0.17g 17.15g 0.60g 7.62g

Method

Drain the chickpeas, kidney beans and butter beans, placeinto a food processor. Add coriander, spices, ginger, flour, lime and lemonzest. Pulse until combined, but notsmooth –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 andshape the mixture into 24equal-sized patties, roughly 2cm thick. Place in the fridge for 30minutes tofirm up. Freeze individually as necessary.

Recipe size

Batch size: 1.7 Kg

Batch cost: £2.24

Portion size: 11.33 g

Portion cost: £0.01

No of portions per batch: 150

HACCPs

Regularly wash your hands with anti-bacterial soap

Purchase: Monitor quality and use-by date of ingredients

Delivery andunloading:

Put away deliveries immediately

Storage:

Keep food at the right temperature:Below 8°c in the fridge Below -18°c in the freezerSeparate raw and cooked foods store, cooked andready-to-eat food above raw items or in differentfridges Cover and date-label

Preparation:Maximum time at ambient temp is 30 minutesOnce prepared, date-label and store foodappropriately

Cooking: Cook food thoroughly to 75°c

Preparation forservice:

Keep the preparation and food storage areas cleanand hygienic

Chill: Chill to fridge temp within 90 minutes

Storage:Legal requirement to store below 8°c after cookingand cooling.Cover, label and date

Reheat:Reheat to 75°c Hot display to 63 °c

Ingredients

ITEM QTY UNIT COST

Red Onions 2.5kg (M111479) 8.00 Red Onion £1.44

Farm Fresh Red Chillies 500g 1.00 Chilli £0.20

HS Vegetable Oil 6x1L 25.00 ml £0.03

Tate & Lyle Caster Cane Sugar 25kg(M143887)

200.00 g £0.21

De Nigris Balsamic Vinegar OfModena 5L

150.00 ml £0.15

CL Red Cooking Wine 3L 100.00 ml £0.22

Total Cost £2.24

Allergy Information

Sulphur Dioxide

(R) Red Onion Chutney

Nutritional Information (per 100g):

KCAL SALT FAT OF WHICH SAT CARBS OF WHICH SUGAR PROTEIN

86 0.02g 1.53g 0.12g 17.36g 15.48g 0.62g

Method

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 onionsare dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark. Refrigerate!

Supplied Ingredient List

Supplier Name Code Ingredient NameBooker 125318 Batchelors Butter Beans In Water 400g 0.167 Can

Booker 176688 CL 30 Ciabatta 1 Ciabatta

Booker 156566 CL Cracked Black Pepper 500g 0.0417 pinch (0.3g)

Booker 129653 CL Ground Cumin 430g 0.125 tbsp (15g)

Booker 718213 CL Pickled Gherkins 2.25kg 0.5 Gherkin

Booker 101912 CL Red Cooking Wine 3L 0.667 ml

Booker M045297 CL Steak Cut Chips 2.27kg (M045297) 150 g

Booker 180149 De Nigris Balsamic Vinegar Of Modena 5L 1 ml

Booker 138078 Farm Fresh Coriander 100g 6.25 g

Booker 107134 Farm Fresh Ginger 450g 1.67 g

Booker M097149 Farm Fresh Lemons x10 (M097149) 0.125 Lemon

Booker 97153 Farm Fresh Limes 10's 0.125 Lime

Booker 163177 Farm Fresh Red Chillies 500g 0.00667 Chilli

Booker M097165 Farm Fresh Salad Tomatoes 6kg (M097165) 2 1 slice

Booker M144815 Florette Baby Leaf 250g (M144815) 10 g

Booker 190307 Heinz Tomato Ketchup 10x460g 1 tbsp (15g)

Booker 180242 HS Red Kidney Beans In Water 12x400g 0.167 Can

Booker 183727 HS Vegetable Oil 6x1L 10.2 ml

Booker 163703 KTC Chick Peas 4x400g 0.167 Can

Booker 165184 KTC Superfine Gram Flour 2kg 16.7 g

Booker M085263 Maldon Sea Salt Flakes 250g (M085263) 0.0417 pinch (0.3g)

Booker M111479 Red Onions 2.5kg (M111479) 0.0533 Red Onion

Booker 931630 Schwartz Cayenne Pepper 390g 0.125 tbsp (15g)

Booker M143887 Tate & Lyle Caster Cane Sugar 25kg (M143887) 1.33 g