Just look at that vegan burger and try to deny that it's the most mouth-wateringly delicious burger you've seen in a while. There's a reason why it's called the ultimate burger: it's oozing with veggie goodness but the patty still stays together as any good burger should. This black bean/kidney bean based vegan burger is jam packed with goodness, smothered in a spicy, fresh avocado relish and a sweet but sharp onion chutney.
This is a great gateway to vegan food for anyone trying to cut back on meat – full of all the good stuff, but it feels a little bit naughty, too. If you are thinking of giving Veganuary a go in the new year, this is definitely one to have in your arsenal.
Our recipe will walk you through how to make that gorgeous black bean patty and delicious chutney from scratch. Did we mention we've included a super simple recipe for the perfect oven chips? We don't think this meal could get much better...
For more recipes, check out our dedicated hub page.
- This recipe was taken from Being Vegan
- Makes 12
- 25–35 minutes prep time
- 8–35 minutes cook time
For the burgers:
- 145 g | 5 oz | 1 cup cashews or almonds
- 170 g | 6 oz | 3 cups cooked black beans or kidney beans
- 190 g | 6¾ oz | 1½ cups cooked rice (either white or brown)
- 40 g | 1½ oz | ¼ cup ground linseed (flaxseed)
- 120 ml | 4 fl oz | ½ cup water
- 15 g | ½ oz parsley, finely chopped
- 165 g | 5¾ oz carrots, finely grated
- 25 g | 1 oz | ¼ cup spring onions, finely chopped
- 100 g | 3¾ oz | 1 cup breadcrumbs
- Salt and pepper, to taste
- 1 tbsp paprika
- 1–2 tsp chilli powder (optional)
- Olive or vegetable oil (if frying)
For the avocado relish:
- 2 medium fresh avocados, skin and stones removed
- 1 lime, juice only
- ½-1 chilli pepper, chopped (seeds removed if preferred), finely diced
- 4–6 radishes, finely diced
- 4–6 pickled jalapeño slices, finely diced
- 1 small handful coriander leaves, finely chopped
- Salt and pepper, to taste
To serve (two):
- 2x vegan burger buns
- 1 pepper, skin roasted and sliced in half (or use ready-roasted slices)
- 1 handful cherry tomatoes, sliced
- 2–4 lettuce leaves
- 2–4 tbsp red onion chutney (see opposite page, or use ready-made)
- Chips (see below)
1. For the avocado relish, mash the avocado flesh into a puree with a fork or blender. Combine this with the remaining relish ingredients in a bowl. Mix well and set aside.
2. To make the burgers, mix the ground linseed and water together in a small bowl and set aside.
3. Add the cashews to a food processor and pulse until they are breadcrumb-sized. Add the rice and beans to the food processor and pulse a few times until the mixture forms a paste, but with some small chunks of beans still visible.
4. Pour the cashew, rice and bean mixture to a large mixing bowl. Add the linseed paste along with the remaining burger ingredients and stir everything together well.
5. Take about ½ cup of the mixture, roll it into a ball with your hands. Place it on a chopping board or baking sheet and flatten with the palm of your hand to form a patty about 2cm | ¾" thick. Repeat this step for the rest of the burger mixture. Freeze the remaining patties for next time.
The burgers can be fried, barbecued (step 6) or baked (step 7). To fry: heat some oil in a pan and cook the patties over a medium heat for about 4–5 minutes each side.
6. To barbecue: brush the grill with some oil and cook on a medium-high heat for 4 minutes each side.
7. To bake: preheat the oven to 175°C (160°C fan) | 350°F | gas mark 4 and place the burgers on a baking sheet for 35 minutes, flipping them half way through.
8. To assemble each burger, spread some relish on the lower bun, stack a lettuce leaf, the burger, chopped tomatoes, half the grilled pepper, a dollop of onion chutney, more relish and another lettuce leaf before topping with the other bun. Serve with a side of your favourite fries and dig in!
Perfect oven chips recipe...
- 10 minutes prep time
- 15–20 minutes cook time
- Around 100g | 3½ oz potatoes* per person, either floury or sweet
- A drizzle of olive or vegetable oil
- Salt and pepper, to taste
- Herbs and spices (optional**)
* You can also branch out and try other veg – like celeriac, parsnips and carrots – to mix things up a bit.
** Try experimenting with different herbs and spices. Add rosemary for a fragrant flavour, a little paprika for sweet smokiness, or some garlic powder and chilli flakes for something more punchy! Once you’ve got a flavour combo you love, make a batch of it in a jar so it’s ready to sprinkle whenever you feel like making fries.
1. Line a large roasting tin with non-stick foil or parchment and preheat the oven to 200°C (180°C fan) | 390°F | gas mark 6.
2. Wash your potatoes (and peel them, if preferred) and slice them into 1cm | 0.4" thick sticks. Aim to keep them all the same size – this way they’ll cook evenly. If you prefer a chunky chip, slice them thicker but remember they will need longer in the oven.
3. Place the chips on a plate and dab with some kitchen paper or a kitchen towel to help remove any excess moisture.
4. Pour the chips into a bowl, drizzle with oil (enough to coat the vegetables, but not so much that they’re swimming in it) and season well. You could also add herbs and spices at this stage (see tip above). Toss everything together until all the chips look evenly coated.
5. Arrange the chips in a single layer on the roasting tin. If the tin is overcrowded it may be better to use a second one, or cook the chips in batches.
6. Bake them in the oven, taking them out to turn every 5 minutes. After around 15–20 minutes, they should be crisp and golden all over and tender in the middle. Remove from the oven and allow to cool slightly before serving.
Make your own onion chutney:
- 12 servings
- 10–15 minutes prep time
- 1 hour 30 minutes cook time
- 2 tbsp olive oil
- 1kg | 2¼ lb red onions, finely sliced
- 200g | 7 oz | 1 cup dark muscovado or brown sugar
- ¼–½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 120ml | 4 fl oz | ½ cup vegan-friendly red wine vinegar
- 2 tbsp balsamic vinegar
- 2–3 garlic cloves
- ¼–½ tsp chilli flakes
- Sealable sterilised jar(s)
1. Heat the oil in a large saucepan over a low heat and fry the onions for about 30 minutes until they’re soft.
2. Add 2–3 tbsp of the sugar and turn the heat up to medium. Stir regularly and cook for about 8–10 minutes. Reduce the heat to low and add the rest of the sugar, along with the rest of the ingredients.
3. Bring to a gentle simmer and cook for 30–40 minutes, stirring occasionally to stop anything sticking to the bottom of the pan. The mixture should be caramelised and thickened.
4. Remove from the heat and spoon the chutney into a sterilised jar while it’s still hot. It will keep for about 6–12 months.
From Being Vegan | £12.99 on My Favourite Magazines
Find this recipe and many other easy, healthy and delicious vegan recipes in Being Vegan. Whether you are trying to cut down on meat, or are a vegan looking for fresh dinner ideas, here you will find over 30 recipes to try.View Deal