Healthy Vegan Burger
This burger is a master of disguise. It tastes like a juicy, naughty, can't-be-good-for-me plate of deliciousness, but it's actually packed with protein and fibre. It's uncanny! It really is a very healthy vegan burger recipe. We've included an extra special BBQ plant-based coleslaw recipe that's so freaking beautiful- we think it deserves some kind of award. Do they give awards for coleslaw? Asking for a friend... A cracking dish to cook with kids too!
Serves
Ingredients
For the patties
<item-todo-done>1 onion<item-todo-done><item-todo-done>400g sweet potatoes<item-todo-done><item-todo-done> olive oil for frying<item-todo-done><item-todo-done>250g pre-cooked brown rice<item-todo-done><item-todo-done>20g breadcrumbs<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>½ tsp cumin<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>2 tbsp plain flour<item-todo-done>
For the ultimate BBQ coleslaw
<item-todo-done>1 tsp English mustard<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 large red cabbage - around 950g<item-todo-done><item-todo-done> olive oil for roasting<item-todo-done><item-todo-done>200g BBQ sauce<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 limes - plus a little extra<item-todo-done><item-todo-done>200g plant-based mayonnaise<item-todo-done><item-todo-done> Pinch of cayenne pepper<item-todo-done><item-todo-done>6 burger buns halved<item-todo-done>
To serve
<item-todo-done>6 tsp tomato ketchup<item-todo-done><item-todo-done>6 tsp plant-based mayonnaise<item-todo-done><item-todo-done>1 beef tomatoes<item-todo-done><item-todo-done>1 little gem lettuce<item-todo-done><item-todo-done>1 large red onion<item-todo-done><item-todo-done>12 slices of gherkins<item-todo-done><item-todo-done>6 slices of plant-based cheese<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done>
Before you start
Preheat oven to 200°C l Lined baking tray l Large frying pan l Food processor l Roasting tin l Pastry brush l Veggie peeler
Prepare the burger ingredients
- Peel the sweet potatoes and cut them into 2 cm cubes
- Put them on the lined baking tray and bake for 30 minutes
- Once done, take them out of the oven and set aside
- Meanwhile, peel and mince the onion
- Pour a little oil into the frying pan and heat on a medium to high heat
- 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
Form the burgers
- 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
Cook the burgers
- Add a little oil to the pan and 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.
Make the Ultimate BBQ Coleslaw
- Preheat the oven to 180°C
- Cut the cabbage in half, cut out and discard the core, then chop into about 8 pieces, then tip into a roasting tin and brush the cabbage all over with oil, cover with the BBQ sauce, and 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
- For the dressing, halve the limes 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
Finish and serve
- 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 plant-based cheese
- Serve with the Ultimate BBQ Coleslaw