Double Cheeseburger with Homemade Tomato Relish
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Serves: 2 | Prep: 30 mins | Cook: 15 mins | Difficulty: Medium
INGREDIENTS
- 4 Moving Mountains Burgers
- 4 slices vegan cheese
- 2 pickled cucumbers
- ½ red onion
- ½ lemon
- 2 burger buns
- Lettuce
- 1 tbsp vegetable oil (for the tomato relish)
- ½ shallot or small brown onion, finely chopped (for the tomato relish)
- 3 garlic cloves, minced or finely chopped (for the tomato relish)
- 1 tsp hot smoked paprika (for the tomato relish)
- 400g cherry tomatoes, halved (for the tomato relish)
- 2 tbsp white wine vinegar (for the tomato relish)
- 1 tbsp maple syrup (for the tomato relish)
METHOD
- Make the tomato relish. Warm the vegetable oil in a frying pan on medium heat, add the shallot, garlic and a pinch of salt, then let it sweat down for 2 minutes. Add the smoked paprika, cherry tomatoes, vinegar, maple syrup and more salt, stir together, then cover the pan with a lid and leave to cook for 5 minutes. Remove the lid and allow to reduce for a further 10 minutes. Transfer the relish to a jar or bowl and set aside.
- Slice the pickled cucumbers in half and slice the red onion into rings. Add the red onion to a bowl with the juice of half a lemon and set aside.
- Cook the Moving Mountains Burgers, following the on pack instructions. When they are nearly cooked, add a slice of cheese to each burger and let it melt.
- Toast the bread buns.
- Assemble the burgers. Start with relish on the bottom of each bun, then add the cheeseburgers, onions and pickled cucumbers.
