Bombay Plant-Based Burgers & Tomato Chutney

Tyga 2, Kashmiri Chilli, Ginger and Garlic paste, Tyga 14

Bombay Plant-Based Burgers

• 500g plant based mince
• 1 medium onion, finely diced
• 1 red chilli, finely chopped
• 1 bunch of coriander, remove stalks and finely chop
• Juice of 1⁄4 lime
• Pinch of salt and pepper
• 4 Burger buns
• Salad to serve (optional)

Tomato Chutney

• 400g tinned tomatoes
• 1 onion, roughly diced
• 2 cloves of garlic, thinly sliced
• 1 fresh chilli (optional), roughly chopped
• 1 bunch of coriander, remove stalks and roughly chop
• 2 tbps vegetable oil
• pinch of salt

Bombay Plant-Based Burgers

1. Place onion, chilli, coriander into a large mixing bowl, add the plant based mince, Tyga 2, Kashmiri chilli (see ‘Control the heat’), Ginger & garlic paste, salt, pepper and lime juice. Using your hands, thoroughly mix, binding the ingredients together.
2. Divide the mixture into 4 even balls, using your hands shape the patties so that they resemble burgers. Alternatively, you could use a burger presser to shape them if you have one.
3. Cook the burgers for 8-12 minutes turning half way through on a bbq or a non-stick frying pan
4. Serve with a burger bun, salad of choice and Tyga Tomato Chutney (see recipe below).

Tomato Chutney

1. Add the garlic and diced onion to the vegetable oil in a frying pan over a medium heat. Stirring continuously for 4 minutes or until the onions are soft.
2. Add the chopped tomatoes, Tyga masala 14 (see ‘Control the heat’), coriander, salt and chopped chilli.
3. Bring to the boil and simmer for 4 minutes. Stirring occasionally.
4. Set aside too cool.
5. Blend the mixture in a food processor or use a hand blender until smooth or the consistency you prefer.

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga no.2: (Garam masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Tyga no.14: (Garlic powder, chilli powder & chilli flakes).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.