These Mexican-style veggie bean burger have it all – flavour, texture and the spice.
1 Large Red Onion
150g Carrots, grated
1 x 400g tin Mixed Beans in Water
50g Organic Porridge Oats
1 Red Chilli, approx. 15g
10g Fresh Coriander, coarsely chopped
2 Garlic Cloves
15ml Soy Sauce
1 tsp Paprika
25ml Olive Oil
Sea Salt and Black Pepper
4 Specially Selected Vegan Brioche Burger Buns
Little Gem Lettuce Leaves
For the sauce
100g Actileaf Plant Yogurt
1 tsp Tomato Purée, level
3g Coriander, finely chopped
Peel, halve and finely chop the red onion.
Peel and finely chop the garlic.
In a frying pan, sauté the chopped red onion on a low light for a couple of minutes to soften.
Add the garlic and grated carrot and cook until the carrots have wilted.
Drain the beans.
Finely chop the chilli, including the seeds.
Put the beans into the onion and carrot mix, then add the oats, soy sauce, paprika, coriander and chilli. Place the mixture into a food processor, season with salt and pepper and blitz until you have a thick, slightly lumpy mixture.
Divide the mixture into 4 balls, then flatten to make 4 patties. Put in the fridge to chill and firm up.
To make the sauce, simply add all the ingredients together and mix well.
Slice the burger buns in half then toast on the cut side.
Fry the burgers in a little sunflower oil for 10 minutes, turning halfway through cooking.
To finish, spread the houmous on the burger buns, top with some lettuce leaves, then the bean burgers and brioche bun tops. Serve alongside the sauce.
Great accompanied by some sweet potato fries.