Ingredients
To make the chilli
- Rapeseed oil 30ml
- Onion white 180g
- The Vegetarian Butcher nomince 400g
- Five bean salad in water 250g
- Beef tomatoes 300g
- Santa Maria chipotle paste 120g
- Gustoso multi use tomato base 500g
- Casa De Mare sliced green jalapeño peppers 70g
- Espresso shot 60ml
- Red peppers 1 pce
- Coriander 20g
To make the Sloppy Joe chilli burger
- Kara brioche style burger bun 4inch 10 pce
- Naked glory burgers 10 pce
- Vegan garlic mayo 200ml
- Beef tomatoes 400g
- Little gem lettuce 10 pce
- Vegan sliced cheddar style cheese 10 pce
- Smokey nomince chilli 400g
Method
- To make the chilli, heat the oil, add the onions and cook until golden and soft
- Add the nomince and cook out for a couple of minutes
- Add the drained bean salad, chopped tomato, chipotle paste, tomato base, jalapeños and cook for 10-12 minutes
- Add the espresso shot, chopped chargrilled red pepper and finish with chopped coriander - store until needed
- Defrost the bun and set to one side for grilling later
- Cook the burger either on a chargrill or oven cook as per the instructions on the pack
- Toast the buns and top with vegan garlic mayo, sliced tomato, little gem and the cooked burger
- Finish with cheese and the smokey chilli
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