Umami Bean Burger
with chips and mustard aioli
Because of their robust nature and high protein content, mashed beans make for a great vegetarian burger. The predominant flavour in this particular patty is tongue-tinglingly tangy—it's the taste of umami!
Tags:
Veggie
Allergens:
Barley
•Mustard
•Wheat
•Soya
•Milk
•Egg
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
125 g
Mushrooms
1 sachet
Mustard
(Contains Barley, Mustard, Wheat)
20 g
Rocket
1 sachet
Soy Sauce
(Contains Soya, Wheat)
1 pack
Red Kidney Beans
2 sachet
BBQ Rub
1 pack
Breadcrumbs
(Contains Wheat)
2 piece
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
3 piece
Potatoes
1 piece
Tomato
1 sachet
Aioli
(Contains Egg, Mustard)
50 g
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4309 kJ
Energy (kcal)1030 kcal
Fat38.3 g
of which saturates10 g
Carbohydrate134.3 g
of which sugars14.6 g
Dietary Fiber11.7 g
Protein35.2 g
Cholesterol0 mg
Salt6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Drizzle with oil then season well with salt and pepper. Toss to coat and spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, thinly slice the tomato.
- Finely chop the mushrooms (if you've got one, you can also use a blender).
- Drain and rinse the kidney beans in a sieve.
- In a large bowl, mash the beans into a paste with a fork or potato masher.
- Mix the aioli and mustard in a separate bowl.
3
- Add the mushrooms, BBQ rub, soy sauce, breadcrumbs and ¼ tsp salt (double for 4p) to the bowl with the beans.
- Using your hands, mix everything together.
- Roll into evenly-sized balls, then shape into 2cm thick burgers—1 per person.
4
- Place a pan over medium-high heat with a good glug of oil.
- When hot, fry the burgers for 5-7 mins, carefully turning every 1-2 mins. Adjust the heat if necessary.
- Remove the pan from the heat and sprinkle the cheese on top of the burgers.
- Cover with a lid or some foil to allow the cheese to melt.
5
- Meanwhile, pop the brioche buns, cut side-up, onto a baking tray to warm in the oven, 2-3 mins.
- Once toasted, spread a spoonful of mustard aioli on the cut sides of each bun.
- Top the base bun with a few rocket leaves, sliced tomato and burger patty. Close with the top bun.
TIP: Watch the buns closely when in the oven so they don't burn!
6
- Plate up your umami bean burger along with the crispy chips.
- Keep any remaining aioli close at hand for dipping.