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Hearty Veggie Burgers

Hearty Veggie Burgers

with Tangy Red Cabbage Coleslaw

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Until recently Head Chef Patrick thought that his search for the perfect burger was a solitary, carnivorous affair. Until Kelly came along. Kelly is our one of our vegetarian chefs and like Patrick, her thoughts are often filled with bun-sandwiched possibility. For this recipe, she decided to use the heartiness of kidney beans and lentils together with the smokiness of paprika to create a delicious, soft-textured burger with a fantastic crispy edge. We recommend keeping a little cheese back at the end to top it off. Delicious!

Tags:Veggie
Allergens:SulphitesEggMustardMilkGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

3 tbsp

Cider Vinegar

(ContainsSulphites)

1 tbsp

Mayonnaise

(ContainsEgg)

1 cup(s)

Red Cabbage

1 unit(s)

Maris Piper Potatoes

½ cup(s)

Onion

1 unit(s)

Garlic Clove

4 tbsp

Cheddar Cheese

(ContainsMilk)

1 tsp

Cumin

1 tsp

Smoked Paprika

¼ tsp

Chilli Flakes

½ tin(s)

Organic Lentils

1 tin(s)

Red Kidney Beans

½ cup(s)

Panko Breadcrumbs

(ContainsGluten)

½ tbsp

Worcester Sauce

(ContainsGluten)

1 tbsp

Tomato Puree

2 unit(s)

Brioche Bun

(ContainsEgg, Milk, Gluten, Soya)

Not included in your delivery

1 tsp

Dijon Mustard

(ContainsSulphites, Mustard)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3292.808 kJ
Energy (kcal)787 kcal
Fat16.0 g
of which saturates4.0 g
Carbohydrate112 g
of which sugars0.0 g
Protein36 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

In a bowl, whisk together 2 tbsp olive oil, the cider vinegar, mayonnaise and mustard. Season with a pinch of salt and pepper. Slice cabbage very, very thinly and add to the bowl and mix together. Tip: Set aside so it can marinate while you make the burgers.

2

Boil a pot of water with ¼ tsp salt for your potatoes. Cut the potato into roughly 3cm cubes. Peel and dice the onion and the garlic. Grate the cheese.

3

Boil the potatoes for about 10 mins. Tip: The potatoes are ready when you can easily slip a knife through them. Drain the potatoes and then mash them thoroughly.

4

Heat 1 tbsp of oil in a pan on medium-low heat. Cook the onions for 5 mins, until translucent. Add the chopped garlic, cumin, paprika and chilli flakes and cook for 2 mins. Tip: Use less chilli if you prefer it less spicy.

5

In a large mixing bowl add the drained lentils and kidney beans. Add the mashed potato with ½ tsp salt and some pepper. Use a potato masher or fork to combine and lightly mash together. It should not become a paste, but somewhere in between whole and mashed.

6

Next add in the grated cheese, breadcrumbs, Worcestershire sauce and tomato purée. Now mix in the sautéed onions and garlic. Mix together well until everything is incorporated. Divide the mixture into balls and squeeze it into large burger patties.

7

After wiping the pan clean add 1 tbsp of olive oil and return to medium heat. Press patties into the pan. Cook on each side for about 7 mins or until a crust has formed. Tip: As this burger mix is soft the crust is necessary to hold the shape of the burger.

8

Turn the grill on and toast the buns. Tip: Watch they don't burn! Serve the burgers on top of the buns with the coleslaw on the side. Enjoy!