SMOKEY CHIPOTLE BURGER



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)

  1. 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

  2. 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.

  3. 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)

  1. 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

  2. Slice the burger buns in half. Spread a layer of the Chipotle Jam on the bottom bun, then place the pattie on top

  3. Add a layer of shredded cabbage, 1-2 sliced tomatoes, a few slices of avocado, jalapeños, red onions and coriander. 

  4. 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


12 views

Recent Posts

See All