Veggie Burgers

4
20 min
25 min
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Ingredients

  • 1 tsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic
  • 1 carrot, grated
  • 1 large flat mushroom (approx. 65g), chopped
  • 1 tsp paprika
  • ½ tsp cumin
  • Ground black pepper
  • 120g can kidney beans, drained
  • 120g can butter beans, drained
  • 1 slice seeded bread, torn into pieces
  • 4 small brioche burger buns
  • 40g Flora ProActiv Light
  • Lettuce leaves
  • 2 small tomatoes
  • 4 tbsp Light mayonnaise

Method

  1. Preheat the oven to 220⁰C/200⁰C Fan/Gas mark 7.
  2. Heat olive oil in a large frying pan and fry onion over a medium heat for about three minutes.
  3. Add carrot, mushrooms and garlic and cook for another five minutes.
  4. Add the spices and black pepper and cook for another minute. Remove from the heat.
  5. Add about three quarters of the beans, the mushroom mixture and the bread to a food processor and pulse until the mixture starts to come together.
  6. Add the remaining beans and pulse briefly so some of the beans are still whole.
  7. Shape the mixture into 4 burger shapes. Place onto a baking tray lined with baking parchment.
  8. Cook for 20-25 minutes until lightly browned and hot all the way through.
  9. Serve with toasted roll spread with Flora ProActiv Light, and topped with slices of tomato, lettuce and light mayonnaise.

Products used

Flora ProActiv Light Spread 250g