CHORI CREAM CHEESE & COLESLAW BURGER

Ingredients:

3	tbsp	cooking oil
5	pc	CHEF’S SELECTION CHORIZO HAMONADO PATTY
2 (225 g each)	packs	MAGNOLIA CREAM CHEESE, each pack sliced into 10
20	pc	large pandesal, split in half

COLESLAW

2 (148 g)	cups	shredded cabbage
1/2 (25 g)	cup	grated or thinly sliced carrots
1/2 (125 g)	cup	MAGNOLIA ALL-PURPOSE DRESSING
1/4 (84 g)	cup	honey
1/2 (1.5 g)	tsp	wasabi paste

Procedure:

Mix coleslaw ingredients together. Set aside and chill.
Heat oil in a pan and pan-fry patties for 2 minutes per side. Transfer to a plate. Top each patty with a slice of cream cheese. Cover with foil to keep it warm. When about to use, lightly spread cream cheese on patty.
To assemble, add a spoonful of coleslaw to bottom half of pandesal, then top with patty. Close sandwiches with top half of the pandesal.

Makes 20 servings
Yield: 20 sandwiches

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