INGREDIENTS:
Serves 2
FOR THE CHIPOTLE JAM:
500g ripe tomatoes
300g red onions
2 tsp ground chipotle powder
1 tsp smoked paprika
½ tsp black pepper- ground
2 cloves garlic
120g white sugar
80ml apple cider vinegar
1 tbsp Dijon mustard
FOR THE BURGER:
2 MEET plant-based Burger patties- thawed (Available at Independents)
2 burger buns
⅛ red cabbage- shredded
1 tomato- sliced
¼ avocado- peeled and sliced
1 jalapeño- thinly sliced, optional to remove the seeds
½ red onion- thinly sliced
Handful of fresh coriander leaves METHOD: (FOR THE CHIPOTLE JAM)
Slice the tomatoes and onions, sprinkle over with a generous amount of salt, and mix with your hands. Leave in a bowl for 2-3 hours or overnight
Drain the excess liquid. Add all of the ingredients to a large heavy-based pot. Bring to boil, stirring occasionally. Lower the heat to low, and simmer for 1-2 hours or until thickened to a jam-like consistency. Give the pot a stir occasionally to prevent the bottom from burning.
Transfer into sterilised jars, and cool to room temperature before closing. These will keep in the fridge for up to 6 weeks.
METHOD: (FOR THE BURGER)
Heat oil in a large pan over medium-high heat. Cook the MEET burger patties for 2 minutes per side, or until lightly browned. Set aside
Slice the burger buns in half. Spread a layer of the Chipotle Jam on the bottom bun, then place the pattie on top
Add a layer of shredded cabbage, 1-2 sliced tomatoes, a few slices of avocado, jalapeños, red onions and coriander.
Add some more Chipotle Jam to the top burger bun, then close the burger. Pierce a bamboo skewer through the centre of the burger to keep it in place. Serve immediately