@amysheppardfood: Leftover BBQ Burgers Chilli I'm going to show you how you can turn some very dry leftover bbq beef burgers into a chilli con carne that is going to blow...your...mind!! The burgers suck up all the lovely flavours of the chipotle and tomato, so you get this rich spiciness, still with that smoky bbq flavour coming through. It's actually worth cooking up some burgers just for this... I served the chilli on flatbreads with a bit of grated cheese and just grilled them, but you could just as easily have this with rice and a few nachos on the side for such an easy dinner I've pinned the recipe for this in the comments below, Let me know if this is your sort of thing and if you're going to give it a try! Amy x Makes 4 flatbreads Oil for frying 8 cooked beef burgers (450g) cut into 1-2cm pieces 1 onion finely chopped 1tbsp tomato puree 2 tbsp chipotle paste 1 tbsp honey 400g tinned chopped tomatoes 225ml beef stock 400g tin kidney beans drained 4 flatbreads 150g cheddar cheese grated Salt and ground black pepper Heat a drizzle of oil in a large non-stick pan. Add the chopped up burgers and onion and fry on a medium heat for 5 minutes, stirring regularly until the onion is soft. Stir in the tomato puree, chipotle paste and honey. Give it a stir on the heat for a minute or two until everything is coated and it's sizzling. Stir in the tinned tomatoes, beef stock and kidney beans. Season with salt and pepper. Bring to the boil before simmering on a medium heat for 15 minutes stirring occasionally, or until the sauce has thickened and the burger pieces are heated through. Heat the grill. Place the flatbreads on two baking trays. Divide the chilli between them and spread it evenly. Top with grated cheese and grill for 3-5 minutes until the cheese is melted and bubbling. Serve with salad and tortilla crisps

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Sunday 09 August 2026 17:28:06 GMT