Print Recipe


Servings: 4
Calories: 580kcal



  • 4 hot dog buns or baguettes
  • 4 Organic Village Plant Burger Patties crumbled to make mince (if you can't get a hold of these, you can use any plant-based patty/mince or black bean pattie)
  • 2 tbsp olive oil or sub water/veggie broth if oil-free
  • 1 red onion finely diced
  • 1 clove garlic minced
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 small red capsicum diced
  • 1 can kidney beans drained and rinsed
  • 1 tbsp tomato paste
  • Salt and pepper to taste


  • Fresh coriander
  • Vegan grated cheese
  • Lime wedges
  • Fresh jalapeno



  • Heat a heavy based frypan and add water/veggie broth or olive oil.
  • Fry onion and garlic for 2 – 3 minutes.
  • Add the mince and fry for a further 4 – 5 minutes until it starts to brown.
  • Sprinkle over the chilli powder and cumin and mix.
  • Add kidney beans, capsicum and tomato paste and stir until well combined.
  • Season with salt and pepper.
  • Slice hot dog buns lengthways and spoon mixture into your bun.
  • Top with vegan cheese and place under grill until the cheese melts.
  • Garnish with fresh coriander, Jalapenos and wedges of lime.