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Meatless Farm - Fondue Burger

18th May 2021 - 08:06

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Serves 2 - multiply ingredients according to your requirements

for the fondue burgers

1 Sweet pepper  

1 Red chilli  

Red wine vinegar  

Olive oil  

Sea salt 

Gem lettuce (shredded)  

6 x Mini hash brown (fried)  

2tsp Chipotle paste 

4 tbsp Vegan mayo  

French’s mustard 

Sesame burger bun  


for the fondue cheese 

100g grated vegan cheese 

50g unsweetened soya milk  

5g corn flour  

2 tsp mustard 

Preparation method

1. For the pickled peppers... char the pepper and chilli over a flame, chargrill or on a BBQ, leave to cool, scrape off some of the char, slice the pepper and chilli, mix in a bowl with a splash of red wine vinegar, a good pinch of salt and a drizzle of olive oil. Set aside. 

2. To make the fondue… place the grated cheese in a bowl with the cornflour and mix well. Place the milk in a pan over a gentle heat. Tip in the cheese and mix until fully melted. Add the mustard, mix well. You can either set this in a tray and cut our slices or keep warm until needed. 

3. Make the chipotle mayo, mix the mayo with the chipotle and set aside. 

4. Fry the hash browns in a fryer at 180C for 2mins, remove from the fryer, leave to cool and then smash the hash brown with a spatula, re-fry until crispy. Set aside and keep warm.  

5. Toast the bun and set aside. 

6. Cook the burgers… on a flat top griddle or in a pan, heat a drizzle of oil over a medium heat. Cook the burgers for around 3mins on each side (slightly longer if the burgers are frozen). When the burgers are nearly cooked, add a dollop of the fondue on top.  

7. Time to plate up! Start to build your burger… mayo on the bottom, then lettuce, then burger/cheese, then the peppers, the hash brown, followed by a drizzle of mustard and the top of the bun!  

Serve with sides to customer requirements. 


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