Are you still on the Veganuary wagon? If so, news of an exciting limited-edition vegan burger might add more variety to your plant-based diet.
Heinz has teamed up with the chefs at fried chicken restaurant Absurd Bird to unveil a limited-edition vegan burger made with Heinz Beanz and Heinz Tomato Ketchup.
The collaboration is the first of its kind between Heinz and Absurd Bird. The tasty result is a dynamic, flavour-packed DHOOM! Bollywood style burger. DHOOM means ‘explosion’ in Hindi and is sure to be a hit with fans of flavoursome food.
The Absurd Bird’s crispy vegan burger is loaded with refried Heinz Beanz, tangy pickles, coriander and a Maharashtrian shengdana peanut crumble all nestled in a warm brioche bun.
You can enjoy fabulous flavours of Mumbai at five Absurd Bird restaurants across the country including Spitalfields and Soho in London, Exeter, Leeds and Glasgow.
Deliveries will be via Just Eat and Uber Eats until the 31st January and from a 2km radius from an Absurd Bird restaurant.
Don’t worry if you can’t get to an Absurd Bird restaurant. You can easily recreate the Mumbai inspired burger at home.
DHOOM! Burger
Ingredients
1 vegan burger bun
2 meat-free burger patties
½ tin Heinz beanz
4 slices of cucumber
1 slice red onion
50ml apple cider vinegar
3g salt
60g Pataks Mild Curry Paste
50ml Heinz tomato ketchup
30g roasted peanuts
10g mild curry powder
30g coriander
40g pre-made coleslaw
20g mango chutney
Method
- Preheat oven and follow instructions to oven bake meat-free burger fillets.
- To make the pickles finely slice 4 cucumber rings and one slice of red onion. Place in a bowl covered with apple cider vinegar, salt and leave until ready to assemble.
- To make the curried beans, drain your excess sauce from half a tin of Heinz baked beans and place in a small saucepan.
- Add half the curry paste, gently heat and smash the beans with the back of a fork to create smashed curried beans.
- Make curried ketchup by mixing Heinz Tomato Ketchup with your remaining mild curry paste.
- Make mango-spiked coleslaw by mixing mango chutney into your coleslaw and leave to one side.
- In a pestle and mortar add peanuts and curry powder and smash into small pieces.
- Toast both sides of your vegan burger bun and assemble your burger with the beans, patties, pickles and coriander garnish.
Here’s a handy video to help you get creative in the kitchen.
Asmita Singh, Marketing Lead, UK Foodservice at Kraft Heinz said: “Lashings of rich Heinz Tomato Ketchup make everything better – from burgers and fries to samosas and savoury snacks.
“Teaming up with Absurd Bird was an amazing way to take a new journey with the unmistakable Taste of Heinz.
“Here we showcase how you can elevate any dish by using our brilliantly simple products with a twist.
“We hope this burger lands with a DHOOM! and shows once again that plant-based can be packed with flavour and excites a variety of diners, from vegans to flexitarians and curious carnivores.”
Phil Hinitt, Brand Manager, Absurd Bird said: “At Absurd Bird we are crazy about flavours, and our dedicated team draw inspiration from our native countries and beyond to develop unique combinations.
“Our new vegan DHOOM! Burger is an amalgamation of our classic American fried chicken and Heinz staples rethought to create a loaded plant-based burger, stuffed with textures and flavours found in the bazaars of Mumbai.
“From the freshness of the chat pickles to the sweet and sour of the mango slaw, the crunchiness of the chick’n and the kick of the ketchup, it’s bursting with flavour in every bite.”
In addition to the DHOOM! Burger, Heinz are going one step further by collaborating with Channel 4 to launch a brand-new comedy series, dubbed ‘Flex Kitchen’. Viewers can see top comedians, Alex Brooker, Kerry Godliman, Suzi Ruffell, Lou Sanders and Phil Wang, cook up a plant-based storm for some very demanding diners. The first episode is now streaming on All4.
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