With a full-on flavour and meaty texture, suitable for the grill, this fully loaded vegan burger is an absolute must at any barbecue
- Olive oil
- Black beans 400g tin, rinsed and drained well
- Cooked brown rice 100g from a pouch
- Onion 1, finely chopped or grated
- Fennel seeds 1 tsp, crushed
- Garlic salt ½ tsp
- Smoked paprika 1 tsp
- Panko breadcrumbs 25g
- Flat-leaf parsley finely chopped to make 1 tbsp
- Red wine vinegar 2 tbsp
- Golden caster sugar 2 tsp
- Red onion 1, finely sliced
- Silken tofu 100g
- Cider vinegar 1 tsp
- Lemon juice 1 tsp
- English mustard powder a pinch
- Chipotle paste 1 tsp
- Avocado 1, peeled and stoned
- Red onion 1/2 small, finely chopped
- Red chilli 1/2, finely chopped
- Coriander chopped to make 1 tbsp
- Lime 1/2, juiced
- Vegan or regular buns 4, halved
- Curly lettuce leaves
- Beef tomato slices
For the pickled onions, mix the vinegar and sugar with a pinch of salt until the sugar dissolves. Add the onion, cover and leave to pickle. To make the chipotle ‘mayo’, put all of the ingredients into a small bender (or use a stick blender) with a pinch of sugar and whizz until very smooth. Add 2 tbsp olive oil, whizz again until it looks like mayonnaise. Season, tip into a bowl, cover and chill.
Mash the avocado with a fork, then stir in the onion, chilli, and coriander. Season and stir in the lime juice, then chill.
To make the burgers, tip all the ingredients into a blender and pulse until combined. Divide into 4 and shape into burger patties. Put onto an oiled baking sheet or plate and chill until you need them, at least 30 minutes.
Heat the barbecue or a griddle pan to high. Brush the burger patties with a little olive oil, then put onto the grill. Cook for 3 minutes then flip, and cook for 3 minutes more. Don’t keep moving the burgers or they will be more likely to break up, and you want a good crust on them.
Lightly char the burger buns on the grill, then spoon in a dollop of the ‘mayo’ to the base. Add a few lettuce leaves. Top with a burger, then add a spoon of guacamole, and a few drained picked onions. Add another spoon of mayo to top, some tomato slices, and sandwich on top. Secure with a skewer if you need to. Serve with mustard or ketchup, if you don’t have your full fix of sauces and toppings!