Veggie bean burger
Ingredients
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.
Serves
- 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
- For the guacamole:
- 1 avocado, mashed
- A few sprigs of coriander, finely chopped
- ½ lime, juice
- 100g Alpro Plain plant-based alternative to Greek-style yogurt
- Good pinch of black pepper & salt
Preparation
Step 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.
Step 2
In a blender or processor put the kidney beans, chick peas, peanut butter, breadcrumbs, the spicy onion mixture and season with salt and pepper. Blitz until well combined but not smooth.
Step 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
Step 4
Now for the guacamole: 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!
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.
Serves
- 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
- For the guacamole:
- 1 avocado, mashed
- A few sprigs of coriander, finely chopped
- ½ lime, juice
- 100g Alpro Plain plant-based alternative to Greek-style yogurt
- Good pinch of black pepper & salt
Step 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.
Step 2
In a blender or processor put the kidney beans, chick peas, peanut butter, breadcrumbs, the spicy onion mixture and season with salt and pepper. Blitz until well combined but not smooth.
Step 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
Step 4
Now for the guacamole: 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!