Let’s 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 everything else. Why are veggie burgers always so big? There is literally no bun on this earth (or at least in Sainsbury’s) that could accommodate such unnecessary proportions.
Also, most veggie burgers look like they’ve already made it half-way through the digestive tract before they’ve even made it onto the barbecue – my dad used to joke ‘you should just cut out the middle man and throw it straight down the toilet’ (haha, good one dad)… Although mine are no exception – someone even took to Facebook to comment that my burger looked like a ‘dried up old dog turd’. Bit harsh but I hear you.
But that is the nature of the veggie burger, it’s mushed up beans squashed between two buns and you know what, it may look like a something you might find at the bottom of a monkey cage but it doesn’t half taste good – especially covered in melted cheese.
Cannellini bean burgers
Makes 4 / Hands on time 30 mins / Total time 50 mins / V Df ❄🌶
You’ll need: A hand blender or food processor, baking paper
1 tsp rapeseed oil
1 medium onion, diced
2 garlic cloves, peeled and crushed
½ tsp paprika
¼ tsp mild chilli powder
1 can of cannellini beans, rinsed & drained (kidney beans also work well)
5 wholemeal burger buns (the extra bun is for the breadcrumbs. Alternatively you can use 50g shop-bought breadcrumbs)
Large handful fresh coriander, roughly chopped
1 tbs plain flour + extra for dusting
1 medium egg
To serve (optional)
Your choice of vegetarian cheese, sliced red onion and tomato, Dijon mustard, ketchup, finely chopped gherkins and lettuce.
1. If oven baking, preheat an oven to 220°C/200°C fan/425°F/gas mark 7.
2. Fry the onions, garlic, smoked paprika and chilli powder in the 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 dash of water to prevent them from burning. Once cooked take off the heat and put to one side.
3. To make the breadcrumbs, take the two extra burger bun, pull it into large pieces and blitz in a food processor until you have chunky breadcrumbs (be careful not to blend them too fine).
4. Rinse and drain the beans before pouring 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.
5. Mix in the softened onions and the breadcrumbs before incorporating the egg. Season well with salt and pepper and finally add a tbs of plain flour (add more if the mixture is a little too wet – you want it to be moist but firm).
6. Dust your hands in a bit of flour and scoop up about a quarter of the mixture. Mould it into a round patty in your hands and put on a non-stick baking tray lined with baking paper. Repeat this process with the other three burgers.
To Barbecue: Place burgers directly onto a barbecue grill and cook for 10 minutes on each side. Top with cheese and allow it to melt before serving.
To oven bake: Place the burgers on a lined non-stick baking tray and bake for 10 minutes before flipping over and cooking on the other side for an additional 10 minutes. Once cooked, top with slices of cheese and bake for a further 5 minutes or until the cheese has melted. Stick each burger in a buttered bun with your desired relish and enjoy!
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Df– Dairy free 🌶– Spicy
❄ The burgers are suitable for home freezings before cooking. Wrap well in a few layers of clingfilm or store in an airtight container in the freezer. Add 5 minutes to cooking time if cooking from frozen. Consume within 3 months.