Veggie bean burger

27m
Veggie bean burger
  • 1 tbsp vegetable oil
  • 1 medium onion, peeled and grated
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Finely grated zest of one lemon
  • 400g can/ carton kidney beans, drained
  • 400g can chick peas, drained
  • 1 tbsp peanut butter
  • 50g breadcrumbs
  • Salt & black pepper

Ingredients
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  • 1 tbsp vegetable oil
  • 1 medium onion, peeled and grated
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Finely grated zest of one lemon
  • 400g can/ carton kidney beans, drained
  • 400g can chick peas, drained
  • 1 tbsp peanut butter
  • 50g breadcrumbs
  • Salt & black pepper

Preparation
!

1

Preheat oven to 210 degree C/ Fan 190 degree C/ Gas mark 6. Heat the oil in a nonstick frying pan and gently fry the onion and garlic for 5 minutes until softened. Stir in the cumin, coriander, lemon zest and cook for 1 minute. Set aside and allow to cool for 5 minutes.

2

In a blender or processor put the kidney beans, chick peas,  breadcrumbs, the spicy onion  mixture and season with salt and pepper.  Blitz until well combined but not smooth.  

3

Squidge it all together well, then divide into four and mould into ‘patty’ shapes. Place on a baking tray lightly brushed with oil, then put in oven for 20 minutes. Turn the burgers over half way through cooking so that they become golden and crunchy on both sides

4

Now for the dressing. Mix together the avocado, Alpro Plain Soya alternative to Greek Style yogurt, fresh coriander and lime juice, and blend until smooth. Season with black pepper & salt.

To serve ; In a burger bun stack up your veggie burger with layers of lettuce, tomato, onion and the zesty lime and avocado dressing. 100% plant-based, 100% satisfying!

Recipe tips

These burgers can also be made ahead and then cooked in a frying pan or a BBQ for 6-7 minutes until golden and crunchy

Gluten free? No problem, just replace the buns and breadcrumbs with a gluten free alternative.

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