Trim and thinly slice the shallot. Add it to a cold pan with 60ml of oil. Place on medium heat, and cook for 10-15 mins until lightly golden. Using a slotted spoon, remove the shallots from the oil and place them onto a plate lined with kitchen paper. Transfer 30ml of the oil into a medium bowl.

Finely chop the pickled jalapeños and the coriander, and add them into the medium bowl containing your shallot oil. Add the mayo and mustard and whisk together until incorporated.

Using the same pan you cooked the shallots in, place it on a medium-high heat, and add a drizzle of oil if it needs it. Once hot, cook the Future Farm burger patties on both sides until golden brown, 3-4 mins. Add the chipotle paste and agave nectar, stir together and take it off the heat. Glaze the burger patties in the chipotle glaze.

Toast the buns, slice the tomato into 1cm slices.

Spread the coriander and pickled jalapeño mayo onto both cut sides of the bun. Top with two chipotle glazed patties per burger, a slice of tomato, some lettuce, and the crispy shallots.