Save to your scrapbook
Spicy vegan bean burgers with charred red onions
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp sunflower oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1-2 red chillies, seeded and finely chopped
1 tsp cumin seeds
1 small carrot, grated
400g can beans or chickpeas, drained and rinsed
2 tbsp hot curry paste
1 lime, juice
50g dried breadcrumbs
2 tbsp chopped coriander
2 red onions, thickly sliced into rings
½ tsp garam masala or ground coriander
4 floury or ciabatta rolls, halved
Salad leaves, lime pickle or mango chutney, to serve
1. Heat 2 tbsp sunflower oil in a frying pan and cook the shallots, garlic, red chillies and cumin seeds for 5 minutes until softened. Transfer to a large bowl.
2. Add the carrot and beans or chickpeas and mash with a large fork or potato masher until fairly smooth. Add the curry paste, lime juice, breadcrumbs, coriander and seasoning and mix together to create a firm mixture. Shape into 4 even-sized burgers and transfer to a plate, cover and chill for at least 30 minutes or until ready to cook.
3. Lightly brush the burgers and red onions with the remaining oil. Season the onion slices with garam masala or ground coriander and a little salt. Barbecue or griddle the burgers and red onions over a medium heat for 5-10 minutes on each side until the burgers are heated through and nicely browned and the red onions are softened and a little charred.
4. Briefly warm the rolls and place some salad leaves on each, top with the burgers and charred red onions and serve with your favourite pickle or chutney
Cooks’ tip: To make a refreshing tomato relish to serve on the spicy burgers, mix together finely diced tomatoes, cucumber and salad onions with a pinch of salt, cayenne and a squeeze of lime juice, then chill until ready to serve.
For a dairy-free raita, mix together coconut yogurt alternative with some grated cucumber, shredded mint and squeeze of lime juice, then chill until ready to serve.
Typical values per serving:
Source of protein, low in saturated fat, source of fibre, 2 of your 5 a day, vegan