Ultimate tasty plant-based burger hero

Ultimate tasty plant-based burger

This chunky patty of vegan bacon and beans is stacked with fillings, from vegan mayo and a melting 'cheese' alternative

, 17 December 2020

(1 vote)

Ultimate tasty plant-based burger
  • 45 Mins

  • Serves: 4

  • Price: £2.08 per serving

Nutritional Info
Each 507g serving contains
  • Energy

    3118KJ

    745KCAL

    37%
  • Fat

    28.4g

    high

    41%
  • Saturates

    5.1g

    low

    26%
  • Sugars

    14.7g

    low

    16%
  • Salt

    2.69g

    high

    45%
of your reference intake.
Typical energy values per 100g: 615kJ/147kcal.
Ingredients
  • FOR THE BURGERS
  • 3tbsp rapeseed oil
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • 2x400g tins Asda Black Beans in Water, drained and rinsed
  • 2tbsp reduced-salt soy sauce
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 60g fresh vegan breadcrumbs
  • 1tsp chipotle paste
  • 30g chopped coriander
  • zest and juice ½ lime
  • 4 vegan sesame seed burger buns
  • FOR THE FILLINGS
  • 1 red onion, sliced
  • juice ½ lime
  • ½tsp chipotle paste
  • 3tbsp vegan mayonnaise
  • 8 rashers Plant Based Meat-Free Bacon Style Rashers
  • 4 slices vegan cheese alternative
  • 1 large tomato, sliced
  • 2tbsp Extra Special Jalapeño Chilli Jam
  • ½ x 85g pack watercress
  • FOR THE SHOESTRING 'FRIES'
  • 2 large baking potatoes
  • 1tbsp cornflour
  • 1tsp Cajun seasoning
  • 1tsp rapeseed oil
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.

  • For the burger, heat 3tbsp rapeseed oil in a large frying pan on a medium-high setting. Add the red onion, garlic, black beans and soy sauce, as well as the smoked paprika, ground cumin and ground coriander. Cook for 5-6 mins until the onion softens and the beans are beginning to break down.

  • Transfer bean mixture to a food processor. Blitz into a rough paste with the breadcrumbs, 1tsp chipotle paste, chopped coriander and the lime zest plus ½ the juice.

  • Shape into 4 patties, put onto the lined baking tray and bake for 15 mins.

  • Toss the red onion in the remaining lime juice. Set aside to pickle for 15 mins or until bright pink in colour, then drain well, discarding the liquid.

  • For the shoestring ‘fries’, cut the baking potatoes into matchsticks. Toss in a mixture of the cornflour and Cajun seasoning. Spread out on a baking tray, drizzle over 1tsp rapeseed oil and bake for 25-30 mins, tossing occasionally, until crisp and golden.

  • Mix ½tsp chipotle paste with the vegan mayonnaise.

  • Cook the bacon-style rashers according to the pack instructions until crisp.

  • Split the burger buns in half, then toast cut-side down in a hot griddle pan until char lines appear.

  • Divide the chipotle mayo, burgers, vegan cheese, cooked ‘bacon’, tomato, chilli jam, pickled red onion and watercress between the 4 bun bases.

  • Sandwich together with the bun tops, then serve the bean burgers with the shoestring fries on the side.