Vegan-burgers

Vegan bean burgers with crispy baked courgette chips

Hearty and lightly spiced, this vegetarian option is a real winner

By , 26 April 2019

(9 votes)

Vegan bean burgers with crispy baked courgette chips
  • Cook: 30 Mins
    plus chilling

  • Serves: 6

Nutritional Info
Each 373g serving contains
  • Energy

    2591KJ

    619KCAL

    31%
  • Fat

    27.6g

    high

    39%
  • Saturates

    7.8g

    high

    39%
  • Sugars

    11.9g

    low

    13%
  • Salt

    1.79g

    med

    30%
of your reference intake.
Typical energy values per 100g: 695kJ/166kcal.
Ingredients
  • For the burgers
  • 3tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 300g cooked beetroot, roughly chopped
  • 400g tin kidney beans, drained
  • 100g porridge oats
  • 3tbsp smooth peanut butter
  • 1tbsp Asda Chipotle Paste
  • 1tbsp garam masala
  • 25g fresh coriander, roughly chopped
  • For the courgette chips
  • 2 courgettes, cut into batons
  • 1tbsp Asda Free From Mayo
  • 50ml almond milk
  • 1/4tsp smoked paprika
  • 1/4tsp garlic powder
  • 1/4tsp cayenne pepper
  • 50g fresh white breadcrumbs (made with vegan bread)
  • 1tbsp finely chopped parsley
  • For the burger sauce
  • 3tbsp Asda Free From Mayo
  • 1tbsp tomato ketchup
  • 1tsp American-style mustard
  • 1tsp dried dill
  • To assemble
  • 12 gherkin slices, but 1tbsp juice from the jar
  • 180g Asda Free From Mature Cheddar Alternative, sliced
  • 6 vegan burger buns of your choice, toasted
  • 1 small red onion, finely sliced
  • 2 large vine ripened tomatoes, sliced
  • 60g bag rocket
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat 1tbsp of rapeseed oil in a large nonstick frying over a medium heat. Fry the onion and garlic for 4-5 mins until soft but not browned. Remove from the heat and allow to cool slightly

  • Place the beetroot, kidney beans, porridge oats, peanut butter, chipotle paste, garam masala and coriander in a food processor along with the fried onions and garlic, then pulse together until well combined. Divide the mixture into 6 and shape into burgers. Cover and refrigerate for at least 30 mins.

  • Meanwhile, to make the courgette chips, pat the courgette batons dry with kitchen roll.

  • Mix 1tbsp of the Free From mayo with the almond milk and the dried spices in a bowl. In a separate bowl, mix the breadcrumbs and parsley.

  • Dip the chips in the mayo mixture, then roll in the crumb mixture.

  • Brush a baking tray with some of the oil, arrange the chips on it then cook for 15-20 mins until golden.

  • To make the burger sauce, mix together the remaining mayo, ketchup, mustard and dill. Set aside the gherkin slices and mix the juice into the sauce.

  • Wipe the frying pan clean with kitchen roll, then heat the remaining oil over a medium setting. Cook the burgers for 3-4 mins on each side until the outside crisps and they are heated through – you may have to do this in batches. 2 mins after you flip the burgers, put a slice of the Cheddar alternative on top of each and allow it to melt slightly.

  • To serve, spread the base of each burger bun with a generous amount of burger sauce, then top each with a burger, some red onion, tomato slices, 2 slices of gherkin and the rocket, then finish with the bun tops.

  • Serve immediately with the courgette chips on the side.