DIRTY VEGAN BURGER
Servings: 2 If you don't want a food coma
Ingredients
Bourbon maple onions
- 2 Medium onions, thinly sliced
- 4-6 tbsp Pure, distilled American bourbon- more if you like thangs boozy
- 2 tbsp Maple syrup
- 1 tsp Himalayan salt
- 2 tbsp Rapeseed oil
To serve
- 1 batch of vegan queso (recipe in sides or search queso)
- 2 Tiba Tempeh BBQ burgers, or your favourite burger
- 2 slices of Applewood smoky vegan cheese
- 2 Gluten free and vegan rolls, i used Asda free from- super impressed!
Instructions
- Firstly get the onions on the go. In a large frying pan add the oil, onions and salt. Saute on a medium heat for 10 mins.
- Add the maple and bourbon, cook for a further 10 mins or until all the liquid has evaporated and the onions are caramelised and sticky. Taste and adjust seasoning if needed. Can be done in advance- keeps well in the fridge for a few days.
- In a large frying pan, add 1 tbsp oil, fry the burgers for around 3 mins on each side. Bung onto a baking tray and pop into the oven for 10 mins. Top with slices of cheese then put back in for 5 mins or till the cheese has melted.
- Slice the burger bun, top with queso, burger, onions and more queso saucyness.
- BISH BASH BOSH