Ultimate tasty plant-based burger
- 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
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.