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    Bettina Campolucci Bordi's Ultimate Vegan Burger

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    Bettina Campolucci Bordi's Ultimate Vegan Burger

    Don`t be afraid of the ingredient list on this recipe – I know it seems long. But these are well worth making and cook beautifully under the grill at this time of year - they’re also great for barbecues in the summer. This is the burger version with improvements from Happy Food. These freeze really well and last a good 4–5 days in the fridge and can be made fresh.

    • Vegan
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 6

    Ingredients

    1 onion, chopped
    25g pack Cooks Ingredients fresh thyme leaves, chopped
    olive oil, for frying
    400g can black beans, drained and rinsed
    1 tbsp Dijon mustard
    2 tbsp tamari or soy
    140g Naked Tofoo tofu, crumbled
    50g baby spinac
    3 tbsp oats
    3 tbsp cooked wholegrain rice
    3 tbsp sunflower seeds, chopped
    40g Cooks Ingredients gram flour
    6 vegan buns such as Essential White Sesame Seed Burger Buns, Waitrose Ciabatta Rolls or Make No Bones Vegan Brioche Buns
    6 Violife Vegan Slices
    Sliced tomatoes, red onion and lettuce, to serve

    For the burger dressing
    4 tbsp vegan mayonnaise
    1 tsp tomato ketchup
    1 tbsp chopped cornichons
    1 pinch of cayenne

    Method

    1. Heat the oil in a large frying pan and fry the onion and thyme for 5 minutes until softened. Add half of the black beans, the mustard, tamari, tofu and cook for a further few minutes. Stir in the spinach and cook for a minute or 2 until wilted.

    2. Transfer the mixture to a blender and pulse a few times but make sure the mixture is still chunky and has bite. Transfer to a bowl and add the rest of the black beans, the oats, rice and seeds then mix well together using your hands. Shape the burger mixture into 6 even-sized burgers and chill until ready to cook.

    3. Heat a little oil in a large frying pan. Dust the burgers in the gram flour, shaking off any excess then cook in batches for 4 - 5 minutes on each side until crisp and golden. Lay a slice of Violife on top of each burger and leave for a moment until it starts to melt.

    4. Meanwhile, mix together all the ingredients for the burger dressing. 

    5. Place the burgers in the bread rolls with some salad and a spoonful of burger dressing.

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