Juicy Lucy Burger Cathedral City

Juicy Lucy Burger

  • 1:10 h
  • 16 ingredients

Make the ultimate plant-based Juicy Lucy Burger, stuffed with oozy Cathedral City Plant-Based Mature. Packed with protein-rich black beans, sweet potato, and brown rice - this one is perfect for BBQ season! 

Serves: 4

Ingredients

For the Burgers

  • 100g Cathedral City Plant-Based Mature
  • 400g sweet potatoes
  • 1 onion
  • 250g packet cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans

Extras

  • Plant based mayo
  • Ketchup
  • Plant based brioche burger buns
  • Lettuce, tomato, pickles - whatever toppings you love

Before you start

Preheat oven to 180ºC | Line tray | Large frying pan | Food processor

Step 1

Make patties

  • Peel the sweet potatoes and cut them into 2cm cubes
  • Put them on the lined baking tray and bake for 30 minutes. Once cooked, take them out of the oven and set aside
  • Meanwhile, peel and finely chop 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 and reserve the pan
  • Put the baked sweet potato in the food processor along with 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

Ingredients

  • 100g Cathedral City Plant-Based Mature
  • 400g sweet potatoes
  • 1 onion
  • 250g packet cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans
  • Plant based mayo
  • Ketchup
  • Plant based brioche burger buns
  • Lettuce, tomato, pickles - whatever toppings you love

Step 2

Divide and cook patties

  • Grate the Cathedral City
  • Divide the mixture into 6 or 8 (depending on the desired size) even pieces and use your hands to mould them into patty shapes
  • Place a generous amount of the grated Cathedral City in the centre of a patty, then top with another patty and press the edges to enclose
  • Add a little oil to the pan and put it on a medium-high heat
  • Place the patties in the hot pan and fry for 3 minutes on each side, until golden
  • Transfer to the reserved lined tray and bake for 8 minutes until golden brown and cooked through

Ingredients

  • 100g Cathedral City Plant-Based Mature
  • 400g sweet potatoes
  • 1 onion
  • 250g packet cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans
  • Plant based mayo
  • Ketchup
  • Plant based brioche burger buns
  • Lettuce, tomato, pickles - whatever toppings you love

Step 3

Time to Serve

  • Toast your burger buns if desired
  • Spread with your favourite sauce, layer on lettuce, tomatoes, pickles - then place the bean burger on top
  • Cut in to reveal the oozy Cathedral City centre and enjoy

Ingredients

  • 100g Cathedral City Plant-Based Mature
  • 400g sweet potatoes
  • 1 onion
  • 250g packet cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans
  • Plant based mayo
  • Ketchup
  • Plant based brioche burger buns
  • Lettuce, tomato, pickles - whatever toppings you love