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How to make Vegan bean burger

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1/2 red onion, cut into rounds
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, coarsely grated
  • 1 parsnip, coarsely grated
  • 2 garlic cloves, crushed
  • 400g can butter beans, rinsed, drained, mashed (see note)
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 1 teaspoon lemon rind
  • 2 tablespoons plain flour
  • 2/3 cup vegan mayonnaise
  • 1 tablespoon sriracha
  • 4 wholegrain bread rolls, split, toasted
  • 60g baby spinach leaves
  • 1/3 cup sesame seeds (white and black)

Method

  • Step 1 Combine onion and lemon juice in a bowl. Set aside.
  • Step 2 Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes. Add carrot, parsnip and garlic and cook, stirring, for 4 minutes or until tender. Transfer to a large plate to cool (have a plate in the freezer so it speeds up the cooling).
  • Step 3 Coarsely mash beans with a fork and combine with vegetables, parsley and rind. Season. Shape into 4 patties. Dust with flour. Coat with sesame seeds.
  • Step 4 Heat oil in large non-stick frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden.
  • Step 5 Combine mayonnaise and sriracha in a bowl. Spread half of chilli mayonnaise over bread bases, Top with baby spinach, patties, drained onion. Dollop over remaining chilli mayonnaise and cover with bread tops.