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Vegan stack burger

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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
Each 482g serving contains (excludes serving suggestion)
KCal
485
Carbs
60.80g
Fibre
16.80g
Protein
20.10g
Fat
14.20g
Saturates
2.10g
Sugars
17.90g
Salt
1.50g
Portion Fruit & Veg
4
Ingredients
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
  1. Mix the burger ingredients together (apart from the oil), form into 4 patties and refrigerate for 20 minutes.
  2. Meanwhile, chargrill or grill the aubergine, mushrooms, courgette &amp
  3. peppers and keep warm.
  4. While the vegetables are grilling, prepare your salad garnish and tahini sauce.
  5. 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.
  6. 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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