Packed with veg and big flavours

Em­brace meat-free Mon­days with veg­gie burg­ers that are packed with bold flavours

Easy Cook - - CONTENTS -

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

2 eggs

FOR THE DEEP-FRIED SAGE

peanut oil, for fry­ing

12 sage leaves

TO SERVE

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.

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