Spicy bean burger topped with colourful, chargrilled veggies, loaded with salad, and drenched with a tangy sesame sauce.
Serves 4
Prep 25 minutes
Cook 30 minutes + 20 minutes to chill
Ingredients
For the burgers:
400g can mixed beans, drained and mashed
1 sweet potato, peeled, boiled and mashed
1 onion, finely grated
1 tsp curry paste
2 cloves garlic crushed
2 tsp rapeseed oil, for frying
Chargrilled veggies:
half aubergine, sliced into 4 x 4cm slices
4 Portobello mushrooms, stalks removed
1 courgette, cut into long slices
1 red pepper, quartered
1 yellow pepper, quartered
Salad:
8 little gem lettuce leaves
1 very large tomato, sliced
1 red onion, thinly sliced
4 wholemeal baps, split and lightly toasted
Sauce:
4 tsp tahini, mixed with juice 1 lemon and 2 tbsp water
Method
- Mix the burger ingredients together (apart from the oil), form into 4 patties and refrigerate for 20 minutes.
- Meanwhile, chargrill or grill the aubergine, mushrooms, courgette &
- peppers and keep warm.
- While the vegetables are grilling, prepare your salad garnish and tahini sauce.
- Add the oil to a non-stick pan over a low-to-medium heat and cook the burgers for 4-6 minutes each side until golden brown and warm all the way through.
- Toast the buns then add the salad, burger and chargrilled vegetables, drizzle with tahini and secure with a skewer.
Chefs tips
- Most beans or chickpeas work for these burgers so use any you have to hand.
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