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!
The quantities provided above are averages only.
Ingredients
125 grams
Mushrooms
1 sachet(s)
Mustard
(Contains Barley, Mustard, Wheat)
20 grams
Salad Leaves
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 pack(s)
Red Kidney Beans
2 sachet(s)
BBQ Rub
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
3 unit(s)
Potatoes
1 unit(s)
Tomato
1 sachet(s)
Aioli
(Contains Egg, Mustard)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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!
- Plate up your umami bean burger along with the crispy chips.
- Keep any remaining aioli close at hand for dipping.
