Packed with veg and big flavours
Embrace meat-free Mondays with veggie burgers that are packed with bold flavours
Makes 6 Prep 25 mins plus at least 1 hr chilling Cook 45 mins
3 onions, finely chopped
2 tbsp butter, plus extra to serve
150ml vegetarian white wine
750g cooked large white beans
50g panko breadcrumbs
1 tbsp mayonnaise
2 tbsp nut butter
FOR THE DEEP-FRIED SAGE
peanut oil, for frying
12 sage leaves
18 smoked tomatoes (see below to make your own, or buy online)
6 burger buns Cos lettuce leaves
2 tbsp toasted pine nuts
1 Heat oven to 180C/160C fan/gas 4. Fry the onions in the butter over a medium heat until soft. Add the wine, turn up the heat and cook, stirring, until considerably reduced.
2 Rinse the beans, then drain in a colander. Blitz the beans in a food processor or using a hand blender (they should retain some structure), then add the beans, the onion mixture and the rest of the burger ingredients to a bowl and stir until well combined.
3 Shape the mixture into six round patties, either by hand or using a food ring. Chill the burgers in the fridge for at least 1 hr so they hold their shape when fried.
4 Pour enough oil into a frying pan so it reaches 5mm-1cm up the edge of the pan. Heat the oil to 180C and fry the sage until it’s a deep green colour (make sure it doesn’t burn). Remove and drain on kitchen paper.
5 Pour a little oil from the frying pan, reduce the heat to medium, then fry the patties for a few mins both sides until golden and crisp. Transfer to an ovenproof dish, then bake in the oven for about 5-10 mins.
6 Heat the smoked tomatoes in the same frying pan, adding more oil if necessary. Put to one side and keep warm. Butter the buns, then fry them quickly, cut-side down (alternatively, you can grill them). Put a little lettuce on the bottom half of each bun, then top with a patty, some smoked tomatoes and two deep-fried sage leaves. Sprinkling over some toasted pine nuts, then top with the other half of the bun and serve while it’s still warm.