Vegan Bean Burgers

Serves 4

Packed full of flavour, these Vegan Bean Burgers are served up with rocket and slaw to provide a tasty accompaniment to your summer BBQ.

Time

50 minutes

Difficulty

Occasions

Tags:

Nutritional Information

k/cals per serving not identified.

Ingredients

Frylight Rapeseed Oil

1 onion, peeled and halved

2 cloves garlic

1/2 chilli

350g black beans

Handful of parsley

1/2 tsp cumin

80g breadcrumbs

100g white cabbage, finely sliced

100g carrots, grated or finely sliced

1 tbsp vegan mayo or creme fraiche

1 tsp wholegrain mustard

4 burger buns

Rocket and relish for serving

Method

  1. Put the onions, garlic and chilli into a food processor bowl and pulse so they are roughly chopped. If you don’t have a food processor, you can chop by hand.
  2. Add the black beans and parsley and blitz again until the mix has a coarse texture, or use a stick blender to blitz the black beans with the onion mix. 
  3. Add the breadcrumbs and cumin, season with salt and pepper and mix together with a spoon until everything is combined. 
  4. Use your hands to form 4 patties from the bean mixture (Top tip – you can spray your palms with a little Frylight to prevent the mixture sticking to your hands). Put aside until you are ready to cook.
  5. Make the slaw by mixing the cabbage, carrots, mayonnaise, mustard and seasoning together well. 
  6. Heat your oven to 220°C / 200°C fan.
  7. Spray your frying pan with Frylight and place on a medium heat until the Frylight goes clear. Place the burgers into the pan (2 or 4 at a time depending on the size of your pan). Fry for 5 minutes on each side until golden brown. 
  8. Spray a baking tray with Frylight, place the burgers onto the tray and into the oven for 10 minutes to cook through. 
  9. Lightly toast your burger buns, and then build the burgers by putting a spoonful of slaw on to the base, followed by a burger pattie, a handful of the rocket, a dollop of relish and then finish with the lid on top.