Easy vegan burgers
Make vegan burgers with polenta and spice with cumin, chilli and coriander. Cook in the oven or on the barbecue and serve with a plant-based salsa
Black bean veggie burger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4-6 patties
Skip to ingredients
- 1 tbsp olive oilfor frying
- ½ leekchopped
- 5 mushroomschopped
- 30g thymeleaves picked
- 140g firm tofuchopped
- handful of kaleleaves
- 1 tbsp Dijon mustard
- 2 tbsp tamari
- 240g canned black beansdrained
- 3 tbsp oat bran
- 2 tbsp cooked brown rice
- 2 tbsp chopped hazelnutsor walnuts
- 40g gram flour(optional)
- 4-6 burger buns
For the burger dressing
- 4 tbsp vegan mayo
- 1 tsp tomato ketchup
- 1 tbsp chopped cornichons
- pinch of cayenne pepper
To serve
- sliced tomatoesand red onion
- lettuce leaves
Nutrition: Per serving (6)
- kcal488
- fat20g
- saturates2g
- carbs55g
- sugars4g
- fibre8ghigh
- protein19g
- salt2.5g
Method
step 1
Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times – don’t over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
step 2
Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
step 3
To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
step 4
Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.
