Vegan Burger Stack with Chilli Jam Vegan recipe

Vegan Burger Stack with Chilli Jam

Prep 10 mins
Cook 20 mins
Serves 2

A salad with a difference! Tasty, light and satisfying, this dish combines a rainbow of flavours and textures. It has all the ingredients to be a favourite round your table.


1 pack Cauldron Vegan Wholefood Burgers (with Cauliflower, Aduki Bean, Spinach and Chipotle)
2 handfuls of rocket
2 baby beetroot, chilli pickled work well, cut into thin strips
2 slices of vegan cheese
1 tomato quartered
2-3 tbsp chilli jam (recipe included below if needed)

For the Chilli jam:
(add 50 minutes to your cooking time)

4 red peppers, deseeded and roughly chopped
4 cloves of garlic, chopped
2cm pieces of root ginger, peeled and chopped
200ml water
5 red chillies, deseeded and finely chopped
350g caster sugar
150ml red wine vinegar


  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Cook the burgers according to pack instructions. When cooked, place a slice of (vegan) cheese on top of one burger, place the second burger on this to form a stack then top with the remaining slice of cheese and pop back in the oven for 1-2 minutes to melt the cheese.
  3. Arrange the rocket and beetroot strips on a sharing plate.
  4. Warm the chilli jam for 10-20 seconds in the microwave.
  5. Place the Cauldron Burger Stack on the rocket and beetroot and top with the warm, runny chilli jam. Enjoy!

For the Chilli Jam:

  1. Place the chopped peppers, garlic and ginger in a pan with the water, bring to the boil then simmer for 15-20 minutes until softened.
  2. Allow to cool for 5 minutes then blitz in a food processor or with a stick blender.
  3. Return to the pan along with the chillies, sugar and red wine vinegar. Bring to the boil then simmer for approximately 50 minutes until thickened and beginning to become sticky.
  4. If more liquid is required, add a little water or if there is liquid left continue to cook until thickened. Note that the jam will thicken on cooling.