It’s easy to vegan-ise these, says Elly Curshen – just choose plant-based versions of the buns, cheese and mayo.
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Tip both cans of beans into a large mixing bowl. Add the breadcrumbs, mayonnaise, pul biber, 1 tsp sea salt flakes and some black pepper. Scrunch the mixture together with your hands for about 1 minute, or until it starts to bind.
Wash your hands and, while your hands are still wet, divide the mixture into 6 equal-sized, compacted balls (weighing about 115g each). Flatten gently with your palm and chill for at least 10 minutes. This will help them hold their shape when cooking.
Preheat the barbecue or griddle. When ready to cook, coat your hands with a little vegetable or olive oil and wipe over the surface of the burgers, to oil both sides. Cook over a medium heat for 4-5 minutes on each side, until brown and cooked through. (You can also cook these under the grill for 3-4 minutes each side.)
Toast the buns, then add the ketchup, lettuce and burgers to the bases. Load up with the cheese slices, gherkins, mustard and mayo, then finish with the bun tops and serve.
If you don’t want to use all the burgers, uncooked patties freeze well, ready
to be defrosted and cooked when needed.
Typical values per serving when made using specific products in recipe
Energy | 2,695kJ/ 644kcals |
|---|---|
Fat | 32g |
Saturated Fat | 13g |
Carbohydrates | 61g |
Sugars | 4.9g |
Fibre | 7.8g |
Protein | 24g |
Salt | 2.9g |
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