Easy Beany Burgers - Primula
Serves: 4

Easy Beany Burgers

We love a good vegan burger and this one tops the taste charts! Primula Perfectly Plant coats the ingredients in a creamy texture for a firm burger that won’t fall apart! Burger night just got even better!
What you need
What you need
Primula Perfectly Plant tube
  • 2 x 140g Primula Perfectly Plant
  • 50g pine nuts
  • Oil for frying
  • 1 large onion
  • 425g can kidney beans, drained and rinsed
  • 198g can sweetcorn, drained
  • 85g fresh breadcrumbs
  • 1 tablespoon chopped parsley
  • Black pepper
  • Vegan burger buns
  • Salad leaves, to serve
  • 1 large tomato, sliced, to serve
How you do it
How you do it
  • Heat a frying pan over medium heat and lightly toast the pine nuts for 2-3 minutes or until golden. Remove from the pan onto a plate and set aside to cool.
  • Finely chop half of the onion, then slice the remaining half and put to one side for later. Heat 1 tablespoon of oil in the frying pan and add the finely chopped onion. Fry gently until soft and just starting to brown.
  • Meanwhile, empty the kidney beans into a large bowl and mash well with a potato masher or fork. Add the pine nuts, drained sweetcorn and fried onion. Then stir in 4 tablespoons of Primula Perfectly Plant, half of the breadcrumbs and the parsley. Season to taste with black pepper and mix well.
  • Shape the mixture into 4 burgers and coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for at least 30 minutes.
  • Heat 1 tablespoon of oil in a frying pan and gently fry the remaining sliced onion until it is caramelised and golden. Remove from the pan and keep on one side to serve with the cooked burgers.
  • Heat 1-2 tablespoons of oil in the same frying pan and fry the beany burgers for 3-4 minutes on each side until crisp and golden.
  • Serve the beany burgers in buns with salad leaves and a slice of tomato. Top with a generous squeeze of Primula Perfectly Plant and crispy fried onion slices.
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