Good for: A vegan fast-food cheat that’s high in fibre
Nutrients per serving:
|636 kcal||29 g||5.5 g||25 g||15 g||61 g||6 g||2 g|
Suitable for Vegans
Makes 4 burgers
Prep time 25 minutes
Cook time 20 minutes
- 1 x 400g tinned black beans
- 75g brown rice, cooked *
- 1 shallot, grated
- 1 tsp salt
- 1/2 tsp hot smoked paprika *
- 1/2 tsp mustard powder
- 30g breadcrumbs *
- 4 dairy-free bread rolls
- 1 onion, sliced
- 1 tbsp olive oil
- 300g silken tofu
- 2 lemons, juiced
- 1 tbsp chipotle sauce *
- 2 avocados
- 50g rocket
*Available at Holland & Barrett
To make the burger, add the black beans, rice, shallot, salt, paprika, 1/4 tsp mustard powder and breadcrumbs to a blender with plenty of seasoning and blitz until still a little chunky, but well combined.
Divide the mixture into four and shape into burgers.
Transfer to the fridge and chill for 20-30 minutes.
To prepare the sautéed onion, heat the olive oil in a small frying pan and add in the sliced onion.
Add salt and a little splash of water and allow to cook on a medium heat for 20-25 minutes until completely soft and golden.
To make the chipotle mayo, add the silken tofu to a blender with the juice of 1 lemon, 1/4 tsp mustard powder, chipotle sauce and seasoning and blitz until smooth. Transfer into a bowl and set aside.
Prepare the smashed avocado by spooning the avocado flesh into a bowl with the juice of 1 lemon and plenty of seasoning.
Smash with the back of a fork until broken up but not smooth.
Finally cook the burger.
Add the remaining 1 tbsp olive oil to a large frying pan and fry the burgers on high until the crust is golden and they are cooked through. Around 5-7 minutes, turning occasionally.
To assemble the burger, half and toast the bun until golden. Spread the bottom half with chipotle mayonnaise and then rocket. Top with a burger and then the avocado and sautéed onions on top. Insert a skewer to keep it together and serve immediately.
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