Lets be honest, the veggie burger hasn’t always had the best reputation. A knobbly eyesore precariously balanced on the edge of a barbecue and twice the size of anything else. Why are veggie burgers always so big?! There is no bun on this earth (or at least in Sainsbury’s) that can accommodate such unnecessary girth, it’s a disgrace. JUST MAKE THEM F**KING SMALLER WHY DON’T YOU!
My dad used to joke “you should cut out the middle man and throw it straight down the toilet” I think he may have had a point. Most veggie burgers look like they’ve made it half way through the digestive system on a good day… And mine are no exception, although they’re not stupidly massive and they taste very nice. Although, someone on Facebook did kindly comment that they looked like “dried up old dog shit”. Bit brutal, but I hear you.
Cannellini & Gruyere Burgers
Makes 4 burgers / Hands on time 30 mins / Total time 50 mins V❄🌶
You’ll need: A hand blender and a food processor (if making own breadcrumbs)
2 tsp olive oil
1 can of cannellini beans, rinsed & drained (kidney beans also work well)
1/4 tsp mild chilli powder
1/2 tsp paprika
Handful fresh coriander, roughly chopped
2 garlic cloves, crushed
1 medium onion, chopped
1 Tbs plain flour plus extra for dusting
6 burger buns (use 2 to make breadcrumbs or use 50g of shop bought breadcrumbs
To serve: Slices of Gruyere* cheese, red onion, tomato, dijon mustard, ketchup, finely chopped gherkins and lettuce.
These burger are suitable for home freezings before cooking. Add 5 minutes to cooking time if cooking from frozen, Consume within 3 months.
*Gruyére is a cheese of protected status originating from Switzerland. The production and maturation is defined in Swiss law and all Swiss Gruyère producers must follow these rules, however this doesn’t specify the use of animal rennet. Therefore it could or could not be vegetarian. Use an alternative if you are vegetarian.
1. Fry the onions, garlic, smoked paprika and chilli powder in the olive oil, over a medium heat, in a large frying pan. Season with well with salt and pepper, stir and sweat down for 10 minutes until nice and soft (if they look a little brown add a bit of water to prevent them from burning. Once cooked take off the heat and put to one side.
2. Meanwhile, rinse and drain your beans and also put to one side. Take the 2 extra burger buns, pull them into large pieces before blitzing them into breadcrumbs in a food processor.
3. Pour the beans into a large bowl, season well with salt and pepper and add the roughly chopped coriander. Blitz with a hand blender or food processor, until you have a firm paste (I like to leave some of the beans whole for texture but it’s up to you).
4. Mix in the softened onions as well as the egg (the mix should get a bit sloppy at this stage). Season with more salt and pepper and add the plain flour and the breadcrumbs. This will soak up a lot of the moisture making it easier to work with.
5. Cover a plate with plain flour, season with salt and pepper and then give your hands a good dusting. Take about a quarter of the mixture in your hands and make a burger shape before dusting in the flour. Put to one side and repeat with the other three burgers.
6. Now you have 2 options to fry or to bake…
To fry: Put a frying pan on a medium to high heat with a teaspoon of olive oil. Carefully place your burger into the pan and cook for around 4 minutes on each side.
To bake: Line a baking tray with baking paper and spray with a touch of spray oil. Place your burger on the tray and then spray the burgers. Bake in the oven at 200°C/180°C fan/ gas mark 7 for 25 minutes, turing the burgers half way through and giving another spray of oil.
7. To top your burger with melted cheese (optional), turn on the grill, cut a couple of slices of Gruyere cheese and place on top. Once the grilled has heated up, slide the frying pan or baking tray straight under the grill. If your frying pan has a plastic handle, leave the handle out of the way of the grill to avoid it melting! Once the cheese has melted, take out of the oven and start assembling your burger. I like to butter the bottom of the bun, pop the burger on top and then layer the tomato, red onion and lettuce. Finally add a liberal spreading of ketchup and dijon mustard and dig in!
If you’ve had a go at making my burgers or any of my other recipes I’d love to hear about it. @corrieheale firstname.lastname@example.org