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Healthy Vegan Burger

Healthy Vegan Burger
Healthy Vegan Burger

We love burgers! But we also love eating healthy! But with this bad boy, we can get the best of both worlds!
This burger is full of flavour and feels super naughty - but it’s actually packed with protein and fibre and goodness There’s also an extra special BBQ coleslaw that we think is the perfect topping or side for this super yummy burger!

You can get extra healthy by replacing the bun with two crunchy pieces of lettuce if you fancy.

Ingredients
Method

Ingredients

Patties

  • 400g sweet potatoes
  • 1 onion
  • Olive oil
  • 250g pre-cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans

Ultimate BBQ Coleslaw

  • 1 large red cabbage (about 950g)
  • Olive oil
  • 200g BBQ sauce
  • 1 onion
  • 2 carrots
  • Salt and black pepper
  • 3 limes, plus a little extra
  • 200g vegan mayonnaise
  • 1 tsp English mustard
  • ½ tsp hot sauce, optional
  • 2 tsp salt
  • 1 tsp black pepper
  • Good pinch of cayenne pepper

To serve

  • 1 beef tomato
  • 1 little gem lettuce
  • 1 large red onion
  • 6 burger buns
  • 6 tsp tomato ketchup
  • 6 tsp vegan mayonnaise
  • 12 slices gherkin
  • 6 slices dairy-free cheese

Method

  1. 1.

    Burger Patties:


    Equipment: Preheat oven to 200C | Line a baking tray| Large frying pan on a medium heat | Food Processor.


    Peel the sweet potatoes and cut them into 2m cubes. Put them on he lined baking tray and bake for 30 minutes. Take them out of the oven and set aside.


    Meanwhile peel and mince the onion. Pour a little oil into the frying pan. Put the onion in the pan and fry for 10 - 15 minutes until very soft. Transfer the onion to a large bowl and wipe out the pan.


    Put the baked sweet potato in the food processor. Add the rice, breadcrumbs, salt pepper, cumin, garlic powder, smoked paprika and flour. Drain the black beans and add them to the food processor, then whizz everything up to a thick paste. Scrape the paste into the bowl with the onions and mix everything together with a spoon.


    Add a little oil to the pan an put it on a medium high heat. Divide the mixture into six and use your hands to mould them into patty shapes. Place the patties in the hot pan and fry for 3 minutes on each side until golden.

    While the burgers are cooking slice the beef tomato into 6 thin slices. Separate the leaves of the lettuce then peel and slice the onion into thin rings.


    Build your burgers by placing them inside the burger buns topping with ketchup, vegan mayo and slices of tomato and gherkin, lettuce, red onion and dairy free cheese.


    Ultimate BBQ Coleslaw:


    Equipment: Preheat the oven to 180C | Roasting tin | pastry brush


    Cut the cabbage in half, cut out and discard the core, then chop into about 8 pieces. Tip into a roasting tin. Brush the cabbage all over with oil and cover with the BBQ sauce. Season with salt and pepper. Put the roasting tin in the hot oven and cook for about 45 minutes, removing when the cabbage is nice and blackened but not burnt. Let it cool down for 10 minutes.


    Halve the limes for the dressing and squeeze the juice into a bowl, catching any pips in your other hand. Add the rest of the dressing ingredients and stir to a smooth, well mixed consistency.


    Peel and finely slice the onion. Peel the carrots and slice them thinly using a vegetable peeler or sharp knife. When the cabbage is cool enough to handle, slice the pieces finely.


    Put all the veg in a serving bowl and pour over the dressing. Stir well, taste and add more salt, pepper or lime juice as desired.