Hot As Hell Burger Recipe
Fully loaded burgers made with our chipotle southern slaw, Crispy Fried Jackfruit patty, Maple Lime Chipotle BBQ sauce, jalapeños, burger cheeze all in a toasted bun.
Makes 2 Burgers
HOT AS HELL JACKFRUIT BURGER
2 Biff’s Crispy Jackfruit Burger patties
100ml Biff’s Maple Lime Chipotle BBQ Sauce
2 brioche burger bun
2 slices vegan burger cheese
150g shredded slaw (we use an equal mix of white and red cabbage, carrot, a handful of finely sliced spring onion, and fresh torn coriander)
50ml slaw dressing (25ml Chipotle BBQ Sauce, 25ml vegan mayo)
10 pickled jalapeno slices, or fresh chilli slices if you’re feelin’ spicy
Preheat oven to 220°c / fan 200°c / gas 7.
Remove all packaging and place on a preheated baking tray. Cook for 26 minutes, turning halfway. Rest for 3 mins. Ensure product is piping hot before serving.
For a proper profesh burger experience we strongly recommend toasting the flat sides of your bun in a hot pan for 1 min; preheat the pan, place down and put some pressure on the bun to ensure an even caramelisation, careful not to press too hard. Alternatively, toast under a medium heat grill for 1 min, be careful not to let dry out or burn. This helps to give crunch and stops your bun from getting soggy with sauce.
Now stack your burger however filthily you feel like, but we at Biff’s are BIG avdocates of having your toppings on top of the patty, and only sauce underneath it before the bottom of the burger. Why is that you ask? Well, for two reasons;
1. When you bite down into a burger you get all that crunchy freshness on your palette together with the sauce first, and then the succulent moreish jackfruit patty after. It makes for a great mix of flavours and textures.
2. Anything under the patty is in danger of slinking out as you bite down, and nobody likes a saucy lap.
Generously cover the caramelised bottom of your toasted bun with Biff’s Maple Lime Chipotle BBQ Sauce, add the patty with a cheeze slice on top, then stack your burg with the Southern Slaw mixed with the dressing (try and leave it for 5 mins after dressing for the flavours to combine), 5 or so jalapenos or chilli slices, add some more Chiptole BBQ and finally the bun top.
BIFF-IT: If you’re feeling your best burger chef self, try melting the cheeze onto the patty with what’s called a ‘cloche’ – or sometimes ‘burger dome’ – in the burger bizz (google it if you don’t have one). Basically you put the patty into a hot pan, add the cheese slices to the top, squirt some water around the patty (it will start bubbling and turn to steam), then quickly cover it with a metal dome for 30 seconds. The steam will melt the cheeze perfectly over the patty. Be carefu when taking the cloche off as it will be hot.
IN A JIFF-IT: If you’re in a hurry or don’t want loads of cabbage hanging about, buy a pre-prepared vegan deli slaw and mix in some Chipotle BBQ! Also, if don’t have a cloche, simply put it under a hot grill until melted, or in the oven for the last 2 mins of the cooking time.
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