HEINZ TOMATO KETCHUP VEGAN BURGER

HEINZ TOMATO KETCHUP VEGAN BURGER
 HEINZ TOMATO KETCHUP VEGAN BURGER
SERVES 1
COOKING TIME
Burger cooking time: 30 minutes
Brioche bun cooking time: 3 hours
In order to experience the rich tasting Heinz Tomato Ketchup Burger at its fullest and achieve the most desirable colour effect, it is recommended to cook the brioche bun from scratch. However, for those short on time, you can simply buy a pre-made brioche bun and enjoy the delicious lashings of Heinz Tomato Ketchup within each ingredient inside the bun.
INGREDIENTS
METHOD
INGREDIENTS

HEINZ VEGAN TOMATO KETCHUP BRIOCHE BUN

400G OF FLOUR

200ML OF SOY MILK (IF YOU ARE LOOKING FOR A RICHER RED BURGER BUN, YOU CAN REPLACE 75% OF MILK WITH BEETROOT AND WATER MIXED TOGETHER)

65G OF HEINZ TOMATO KETCHUP

70ML OF OLIVE OIL

30G OF SUGAR

6G OF DRY YEAST

5G OF SALT (1 COFFEE SPOON)

OPTIONAL: WHITE SESAME SEEDS

INGREDIENTS FOR THE EGG WASH:

  • 100ML OF SOY MILK
  • 15G OF SUGAR

HEINZ VEGAN TOMATO KETCHUP BURGER

1 HEINZ TOMATO KETCHUP VEGAN BRIOCHE BUN, SLICED IN HALF (INGREDIENTS ABOVE) OR A PRE-BOUGHT VEGAN BRIOCHE BUN

1 PLANT-BASED VEGAN BURGER

BURGER SAUCE:

  • 10G HEINZ TOMATO KETCHUP (IT’S VEGAN!)
  • 10ML HEINZ [SERIOUSLY] GOOD VEGAN MAYONNAISE
  • 2ML OF VEGAN SOY SAUCE
  • 3 DROPS TABASCO

VEGAN CHEESE:

  • 2 SLICES OF VEGAN CHEESE
  • 10G HEINZ TOMATO KETCHUP
  • OPTIONAL BEETROOT COLOURING

TOPPING:

  • 60G OF AUBERGINE SLICES
  • 10G HEINZ TOMATO KETCHUP
  • 1 GHERKIN CHOPPED INTO CUBES

1 POTATO TO MAKE SHOESTRING FRIES

In order to experience the rich tasting Heinz Tomato Ketchup Burger at its fullest and achieve the most desirable colour effect, it is recommended to cook the brioche bun from scratch. However, for those short on time, you can simply buy a pre-made brioche bun and enjoy the delicious lashings of Heinz Tomato Ketchup within each ingredient inside the bun.
METHOD
1.
HEINZ Vegan Tomato Ketchup Brioche Bun
2.
Place all the dry ingredients in a mixer and mix together.
3.
Add the Heinz Tomato Ketchup to the mix and gradually incorporate the soy milk, or optional beetroot soy mix, knead for 4 minutes. Then add the olive oil, and knead for 4 more minutes.
4.
Remove the dough and let it rest for about 15-20 minutes.
5.
Cut the dough into 80-100g rolls, roll it up and arrange on a baking sheet. Let it prove for approximately 70-90 minutes by covering with cloth and cling film (or plastic covering) and leave in a warm space.
6.
Preheat oven to 180 degrees.
7.
Once proved, brush with the egg wash, with the optional addition of sprinkling sesame seeds on top. Place in the oven and cook for 20-25 minutes.
8.
Once removing it from the oven leave it to cool.
9.
HEINZ Vegan Tomato Ketchup BURGER
10.
Preheat oven to 170 degrees.
11.
Mix 10g of Heinz Tomato Ketchup together with the sliced cheese at room temperature (and optional 10ml of beetroot colouring) and crush with a fork until you get a smooth paste. Let the mixture cool in the fridge for 30 minutes and then form slices of ‘ketcheddar’ approximately 30g each. Leave to one side.
12.
Mix 160g of minced beef with 20g of Heinz Tomato Ketchup. Then form two hamburgers 80g each. Leave to one side.
13.
Mix the Heinz Tomato Ketchup, Heinz [Seriously] Good Mayonnaise, Lea & Perrins Worcestershire Sauce and Tabasco together until a consistent colour is achieved. Leave to one side.
14.
Chop the gherkins into small cubes and leave to one side.
15.
Brush the bacon with Heinz Tomato Ketchup. Bake in the oven (170 degrees) for 12 minutes. Then leave at room temperature until crisp.
16.
Peel the potato and then square (by cutting the tips, base and top so that it is a rectangular or square). Cut into thin julienne strips until the whole potato is finished. Then heat oil in a pot or wok-type pan (enough to completely submerge the potato strips) and the oil must be very hot. Then add the potatoes to the pan, leave for 20 seconds to cook and then begin to stir for one minute with a slotted spoon to ensure the strips are cooked evenly. Once cooked, remove them with the slotted spoon and let them rest and cool on absorbent paper. These should look similar to shoestring fries.
17.
Mix 20g of butter (soft) in a bowl with 10g of Heinz Tomato Ketchup and stir. Spread evenly on both sides of the previously made ketchup brioche bun (or pre-bought brioche bun) and then place in a pan over a medium heat until toasted.
18.
Heat a frying pan to maximum temperature. Once heated, place the two burgers on the pan and lower the temperature to a medium heat. Cook for two and a half minutes on either side. When turning halfway between cooking, put the slices of cheese on top. Cover the pan with a lid until the cheese is melted.
19.
At the base of the bun, add the burger sauce and chopped gherkins. Then add one of the burger patties and a little burger sauce in the middle and then add the second burger patty on top (with the cheese). Then add the bacon over the second burger and finish with shoestring fries and Heinz Tomato Ketchup.