Recipes
Date posted: 31/12/2020
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