Chipotle Burger with Shoelace Fries
“You wouldn't believe this burger is vegan. But yeah. It is.”
— Kit Delamain


Serves 2


Step 1

Finely slice or mandolin your potatoes; once sliced, chop into thin match sticks and place into cold water

Step 2

Agitate the matchsticks in the water to remove the starch, then drain. Lay out a clean tea towel, evenly spread over the potatoes and press to remove the water and set aside to allow to dry

Step 3

Cut the seeds out of the avocados, scoop the flesh into a bowl and mash up with lemon juice then set aside

Step 4

Finely chop the coriander, deseed and finely chop up the tomato and chilli, then finely dice the onion and throw the whole lot in with the avocado and mix well. Cover and put in the fridge

Step 5

In a ramekin or saucer mix together the chipotle chilli paste and agave till runny, adding a little more lemon juice if too thick

Step 6

Heat up the oil in a shallow frying pan, then sprinkle the fries in in batches, allowing them to cook till golden brown and crisp. Remove, drain and sprinkle with the Tajín and little more salt

Step 7

Heat another frying pan a good glug of oil, and place in the burgers; cook on both sides till browned, then turn the heat down to low, and brush on the chipotle paste

Step 8

Assemble by toasting the bun, spreading a little of the remaining chipotle paste on the bottom bun, the adding the patty, some guac, a few fries, then you're ready to eat!
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