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