Main

Smokey Bean Burger

Elevate your burger experience with our Smokey Bean Burger, a tantalising plant-based delight that will ignite your taste buds with layers of bold flavours and satisfying textures. Crafted with a medley of wholesome ingredients, this burger offers a mouthwatering alternative that doesn't compromise on taste or satisfaction. Experience the perfect balance of smokiness, spice, and hearty goodness in every savoury bite, and embark on a culinary journey that's as delicious as it is fulfilling.

Elevate your burger experience with our Smokey Bean Burger, a tantalising plant-based delight that will ignite your taste buds with layers of bold flavours and satisfying textures. Crafted with a medley of wholesome ingredients, this burger offers a mouthwatering alternative that doesn't compromise on taste or satisfaction.

Cooking time15 minutes
Preparation time1 hour
Servings10 portions

INGREDIENTS
PREPARATION

Bean Burger

2x 400 g tins of red kidney beans (drained)
20 g parsley (chopped)
20 g coriander (chopped)
150 g plain gluten free flour
15 g smoked paprika
salt and pepper to taste
1 large red onion (very finely chopped)
2 large cloves of garlic (finely grated)
15 g Dijon mustard

Glaze

30 g Dijon mustard
30 g BBQ sauce

To Build & Finish

10 slices of violife smokey cheddar slices
50 g BBQ sauce
100 g plant based mayonnaise
100 g onion marmalade
150 g pickle slices
2 large beef tomatoes
10 burger buns (gluten free if required)
100 g Flora Plant B+tter Salted (melted)

Mash the kidney beans until 75% of the beans are mashed and there are some uncrushed beans.
Add all the other ingredients and give a really good mix until all combined.
Season to taste.
Divide into 10 patties, shape and chill for at least an hour.
Bush each patty with the bbq and mustard glaze and pan fry on both sides.
Top with a slice of the Violife Smokey Cheese slices and bake in oven at 180 ͦ C for approx 15 minutes.
Brush each burger bun with the melted b+tter and pan fry until golden.
Layer each bun with BBQ sauce, onion marmalade, burger with violife smokey cheddar, mayonaise, tomato and pickles.