Fondue Burger

Serves 2
30 mins

Meatless Farm chef Ben Davy shows us how to make this mouthwatering fondue burger with our delicious plant-based patties. Meat free burgers have never tasted so good!

Ingredients

  • Meatless Farm Burgers x 2
  • 1 Sweet pepper
  • 1 Red chilli
  • Red wine vinegar
  • Olive oil
  • Sea salt
  • Gem lettuce (shredded)
  • 6 x mini hash brown (fried)
  • 2 tsp Chipotle paste
  • 4 tbsp vegan mayo
  • French’s mustard
  • Sesame burger buns
  • 100g grated vegan cheese
  • 50g unsweetened soya milk
  • 5g corn flour 2 tsp mustard

Preparation

  1. For the pickled peppers… char the pepper and chilli over a flame, chargrill or on a BBQ, leave to cool, scrape off some of the char, slice the pepper and chilli, mix in a bowl with a splash of red wine vinegar, a good pinch of salt and a drizzle of olive oil. Set aside.
  2. To make the fondue… place the grated cheese in a bowl with the cornflour and mix well. Place the milk in a pan over a gentle heat. Tip in the cheese and mix until fully melted. Add the mustard, mix well. You can either set this in a tray and cut our slices or keep warm until needed.
  3. Make the chipotle mayo by mixing the mayo with the chipotle and set aside.
  4. Fry the hash browns in a fryer at 180C for 2 mins, remove from the fryer, leave to cool and then smash the hash brown with a spatula, re-fry until crispy. Set aside and keep warm.
  5. Toast the bun and set aside.
  6. Cook the burgers… on a flat top griddle or in a pan, heat a drizzle of oil over a medium heat. Cook the burgers for around 3 mins
    on each side (slightly longer if the burgers are frozen). When the burgers are nearly cooked, add a dollop of the fondue on top.
  7. Time to plate up! Start to build your burger… mayo on the bottom, then lettuce, then burger/cheese, then the peppers, the hash brown, followed by a drizzle
    of mustard and the top of the bun!

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