TexMex-Style Plant-Based Bunless Burger with Salsa & Red Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and slice most of your red onion[s] (you'll use the rest later!)

Heat a pot (with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced red onion to the pot and cook for 3-4 min or until slightly softened

Once slightly softened, add your tomato paste with your ground coriander and cook for 1-2 min or until fragrant

Once fragrant, add your white long grain rice, vegetable stock mix and a pinch of salt and give everything a good mix up until the rice is fully coated

Once fully coated, add 175ml [230ml] [350ml] cold water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your red rice

Line a baking tray with tin foil

Add your meat-free patty[ies] to the tray and put the tray in the oven for 10-12 min or until cooked through

Meanwhile, chop your tomato[es] finely

Dice the remaining red onion[s] finely

Chop your coriander finely, including the stalks

Add the chopped tomato to a small bowl with the diced red onion, half the chopped coriander (save the rest for garnish!) and a pinch of salt and mix it all together – this is your salsa

Once cooked, top each meat-free patty with your smashed avocado and a spoonful of the salsa – this is your TexMex-style plant-based bunless burger