23930

Ultimate grillable vegan burgers

  • serves 4
  • A little effort

With their full-on flavour and meaty texture, suitable for the grill, these completely vegan loaded burgers are an absolute must at any barbecue.

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Ingredients

  • olive oil


BURGERS

  • black beans 400g tin, rinsed and drained well
  • cooked brown rice 100g from a pouch
  • onion 1, finely chopped or grated
  • fennel seeds 1 tsp, crushed
  • garlic salt ½ tsp
  • smoked paprika 1 tsp
  • panko breadcrumbs 25g
  • flat-leaf parsley finely chopped to make 1 tbsp

PICKLED ONIONS

  • red wine vinegar 2 tbsp
  • 
golden caster sugar 2 tsp
  • red onion 1, finely sliced

CHIPOTLE 'MAYO'

  • silken tofu 100g
  • cider vinegar 1 tsp
  • lemon juice 1 tsp
  • English mustard powder a pinch
  • chipotle paste 1 tsp

GUACAMOLE

  • avocado 1, peeled and stoned
  • red onion 1/2 small, finely chopped
  • red chilli 1/2, finely chopped
  • coriander chopped to make 1 tbsp
  • lime 1/2, juiced

TO SERVE

  • vegan or regular buns 4, halved
  • curly lettuce leaves
  • beef tomato slices
  • ketchup
  • mustard

Method

  • Step 1

    For the pickled onions, mix the vinegar and sugar with a pinch of salt until the sugar dissolves. Add the onion, cover and leave to pickle. To make the chipotle ‘mayo’, put all of the ingredients into a small bender (or use a stick blender) with a pinch of sugar and whizz until very smooth. Add 2 tbsp olive oil, whizz again until it looks like mayonnaise. Season, tip into a bowl, cover and chill.

  • Step 2

    Mash the avocado with a fork, then stir in the onion, chilli, and coriander. Season and stir in the lime juice, then chill.

  • Step 3

    To make the burgers, tip all the ingredients into a blender and pulse until combined. Divide into 4 and shape into burger patties. Put onto an oiled baking sheet or plate and chill until you need them, at least 30 minutes.

  • Step 4

    Heat the barbecue or a griddle pan to high. Brush the burger patties with a little olive oil, then put onto the grill. Cook for 3 minutes then flip, and cook for 3 minutes more. Don’t keep moving the burgers or they will be more likely to break up, and you want a good crust on them.

  • Step 5

    Lightly char the burger buns on the grill, then spoon in a dollop of the ‘mayo’ to the base. Add a few lettuce leaves. Top with a burger, then add a spoon of guacamole, and a few drained picked onions. Add another spoon of mayo to top, some tomato slices, and sandwich on top. Secure with a skewer if you need to. Serve with mustard or ketchup, if you don’t have your full fix of sauces and toppings!

Nutritional Information

  • Kcals 318
  • Fat 17.4g
  • Saturates 3g
  • Carbs 27.4g
  • Sugars 8.3g
  • Fibre 8.9g
  • Protein 8.4g
  • Salt 1.2g
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