Plant-Based Chipotle Burger

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Place the mushrooms on a baking tray. Sprinkle a pinch of salt, a grinding of pepper and a drizzle of olive oil over the top. Place into the oven for 30 minutes.

Step 3.

Sprinkle some salt and pepper over your burgers. Rub 1 tsp of chipotle paste all over each burger, making sure each is thoroughly covered.

Step 4.

Pesto time. Into a food processor, add the basil, chives, tarragon, walnuts, garlic cloves, a sprinkle of salt, pepper, a tbsp of olive oil and the juice of a whole lemon. Blend until smooth.

Step 5.

Add a generous drizzle of olive oil into a frying pan and place your Meatless Burgers in. Cook for 5 minutes on each side.

Step 6.

While the burgers are cooking, lightly toast your plant-based burger buns so they begin to char. Set aside.

Step 7.

Slice up your tomatoes and grill them in a lightly oiled pan until they just begin to turn soft. Set aside.

Step 8.

Assembly time. Halve your burger buns. Dollop a tbsp of pesto onto one half of a burger bun. Place your plant-based burger on top. Add a mushroom and 2 slices of tomato. Add another tbsp of pesto to the other half of the burger bun and place it on top. Repeat this for the rest of the burgers and tuck in!

If you prefer brioche buns - feel free to use those instead!

452g Plant-Based Burgers (we use Meatless Farm)
4 Tsp Chipotle Paste
4 Portobello Mushrooms
Bunch of Basil
Bunch of Chives
Bunch of Tarragon
2 Tbsp Walnuts
2 Cloves of Garlic
1 Lemon
2 Tomatoes
4 Ciabatta Burger Buns
Olive Oil