(Pulled Jackfruit OR Beef Burger w/Chipotle Chocolate EKG Stout Sauce)
SERVINGS = 2
INGREDIENTS:
2 brioche buns
2 portions of salad (lettuce, tomato minimum)/cheese of your choice
1 tbsp. olive oil
1 red onion, chopped
1 garlic clove, crushed
1 x 500g jar jackfruit, rinsed and thoroughly drained or 500g of 80/20 minced beef
100ml of HOP'T Sauce
INSTRUCTIONS:
SERVINGS = 2
INGREDIENTS:
2 brioche buns
2 portions of salad (lettuce, tomato minimum)/cheese of your choice
1 tbsp. olive oil
1 red onion, chopped
1 garlic clove, crushed
1 x 500g jar jackfruit, rinsed and thoroughly drained or 500g of 80/20 minced beef
100ml of HOP'T Sauce
INSTRUCTIONS:
Heat oil in a large pan on a low - medium heat and cook the onions until soft, about 10 mins. -
Meanwhile, shred the jackfruit by pulling it apart with 2 forks or mould your beef mince into 2 patties.
Add the garlic to the pan and cook, stirring occasionally, for 2 mins.
Add the jackfruit and/or beef and cook for 3 mins (for jackfruit) or until your desired -doneness (for beef).
Slather in HOP'T sauce and cook for a further 2 mins, then remove from heat and let rest.
Slice brioche buns in half and toast the cut sides for 2 mins.
To assemble: place a leaf of lettuce on the lower brioche half, followed by a large spoonful of jackfruit or a beef patty, then an onion ring, a tomato slice and cheese, before topping with the brioche lid.
