Chipotle
Burger
For The Crispy Cumin Onions:
Step 1.
Thinly slice the red onions and place in a bowl. Add the cornflour and ground cumin and toss to coat.
Step 2.
Fill a saucepan halfway with vegetable oil and set over a medium heat. Shake off any excess cornflour, then add the onions to the cold oil, stirring to separate.
Step 3.
Cook, stirring often, until golden brown and crispy, then drain and season with salt.
For The Mango Guacamole:
Step 4.
Mash the avocado flesh. Finely dice the mango. Finely chop the red onion, green chilli and fresh coriander. Juice the lime.
Step 5.
Place in a bowl, season with salt and pepper, and mix well to combine.
The Rest:
Step 6.
Combine the chipotle paste, garlic powder and smoked paprika with 4 tablespoons of vegetable oil and a pinch of salt and pepper.
Step 7.
Heat a non-stick frying pan over medium heat. Toast the buns then set aside.
Step 8.
Brush the Vegetarian Butcher Patty On The Back Burgers with a little vegetable oil.
Step 9.
Heat the same non-stick frying pan over medium heat. Add the Vegetarian Butcher Patty On The Back Burgers and cook for 2 mins.
Step 10.
Flip and spoon a third of the chipotle sauce over the burgers. Cook for a further 2 mins.
Step 11.
Flip again, spoon another third of the chipotle sauce over the burgers, and cook for a further 2 mins.
Step 12.
Flip one last time, spooning the remaining chipotle sauce over the burgers, and cook for a final 2 mins.
Step 13.
To assemble, get a good dollop of the mango guacamole on the base of each burger. Top with the Vegetarian Butcher Patty On The Back Burgers, followed by a good handful of crispy onions and the top bun. Tuck in and enjoy!
Flavour Rating
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Would you make it again?
Exclusive to Mob+ members.
Notes
In partnership with The Vegetarian Butcher
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
In partnership with The Vegetarian Butcher
For The Crispy Cumin Onions:
Step 1.
Thinly slice the red onions and place in a bowl. Add the cornflour and ground cumin and toss to coat.
Step 2.
Fill a saucepan halfway with vegetable oil and set over a medium heat. Shake off any excess cornflour, then add the onions to the cold oil, stirring to separate.
Step 3.
Cook, stirring often, until golden brown and crispy, then drain and season with salt.
For The Mango Guacamole:
Step 4.
Mash the avocado flesh. Finely dice the mango. Finely chop the red onion, green chilli and fresh coriander. Juice the lime.
Step 5.
Place in a bowl, season with salt and pepper, and mix well to combine.
The Rest:
Step 6.
Combine the chipotle paste, garlic powder and smoked paprika with 4 tablespoons of vegetable oil and a pinch of salt and pepper.
Step 7.
Heat a non-stick frying pan over medium heat. Toast the buns then set aside.
Step 8.
Brush the Vegetarian Butcher Patty On The Back Burgers with a little vegetable oil.
Step 9.
Heat the same non-stick frying pan over medium heat. Add the Vegetarian Butcher Patty On The Back Burgers and cook for 2 mins.
Step 10.
Flip and spoon a third of the chipotle sauce over the burgers. Cook for a further 2 mins.
Step 11.
Flip again, spoon another third of the chipotle sauce over the burgers, and cook for a further 2 mins.
Step 12.
Flip one last time, spooning the remaining chipotle sauce over the burgers, and cook for a final 2 mins.
Step 13.
To assemble, get a good dollop of the mango guacamole on the base of each burger. Top with the Vegetarian Butcher Patty On The Back Burgers, followed by a good handful of crispy onions and the top bun. Tuck in and enjoy!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.