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Easy beany Burgers

We love a good vegan burger and this one tops the taste charts! Primula Perfectly Plant coats the ingredients in a creamy texture for a firm burger than won’t fall apart! Burger night just got even better!

Ingredients: 

50g pine nuts 

Oil for frying  

1 large onion 

425g can kidney beans, drained and rinsed 

198g can sweetcorn, drained 

2 x 140g Primula Perfectly Plant 

85g fresh breadcrumbs 

1 tablespoon chopped parsley 

Black pepper 

Vegan burger buns 

Salad leaves, to serve 

1 large tomato, sliced, to serve 

Method: 

  1. Heat a frying pan over medium heat and lightly toast the pine nuts for 2-3 minutes or until golden. Remove from the pan onto a plate and set aside to cool.  
  2. Finely chop half of the onion, then slice the remaining half and put to one side for later. Heat 1 tablespoon of oil in the frying pan and add the finely chopped onion. Fry gently until soft and just starting to brown.  
  3. Meanwhile, empty the kidney beans into a large bowl and mash well with a potato masher or fork. Add the pine nuts, drained sweetcorn and fried onion. Then stir in 4 tablespoons of Primula Perfectly Plant, half of the breadcrumbs and the parsley. Season to taste with black pepper and mix well. 
  4. Shape the mixture into 4 burgers and coat the outside of each burger with the remaining breadcrumbs.  Cover and chill in the fridge for at least 30 minutes. 
  5. Heat 1 tablespoon of oil in a frying pan and gently fry the remaining sliced onion until it is caramelised and golden. Remove from the pan and keep on one side to serve with the cooked burgers. 
  6. Heat 1-2 tablespoons of oil in the same frying pan and fry the beany burgers for 3-4 minutes on each side until crisp and golden. 
  7. Serve the beany burgers in buns with salad leaves and a slice of tomato. Top with a generous squeeze of Primula Perfectly Plant and crispy fried onion slices.