Red bean and Brazil nut burgers

    40 min

    These protein-packed veggie burgers are made with a delicious high-fibre combo of Brazil nuts and red kidney beans, plus carrots for moistness. They are served in buns, topped with a juicy fruit chutney.

    1 person made this

    Serves: 4 

    • 125g Brazil nuts
    • 2 carrots, cut into chunks
    • 25g fresh parsley
    • 2 garlic cloves, peeled
    • pared zest of 1 lemon
    • 2 tsp ground coriander
    • 400g can red kidney beans, drained and rinsed
    • 4 spring onions
    • 2 tbsp vegetable oil
    • 2 crisp dessert apples (such as Braeburn), quartered and cored
    • 50g ready-to-eat dried apricots, chopped if necessary
    • 4 tbsp mango chutney, chopped if necessary
    • juice of 1 lemon
    • TO SERVE 4 vegan burger buns, split, 85g wild rocket, ½ cucumber, thinly sliced, 1 red onion, thinly sliced

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the grill to hot and set the shelf on the lower runner position. Cover a baking sheet with foil and grease it lightly with oil. Combine the nuts, carrots, parsley, garlic, lemon zest and ground coriander in a food processor and process until finely ground. Add the beans and spring onions and briefly pulse the mixture, to chop the onions and crush the beans. Season to taste.
    2. Divide the mixture into 4 and shape each portion into a neat burger about 10cm in width and 2cm thick. Place on the baking sheet. (The burgers can be prepared ahead, cooked or uncooked, and kept chilled, if more convenient.)
    3. Brush the burgers with half the oil, then grill for about 5 minutes until well browned and sizzling around the bottom. Turn the burgers and brush with the remaining oil, then grill for a further 5 minutes. Reduce the heat to moderate and turn the burgers over once again. (They tend to crack and may spread slightly as they cook, so pat them gently to keep them neat.) Grill for a final 5 minutes or until well browned. Pat the burgers into shape, if necessary, and leave to stand for 2–3 minutes to firm up.
    4. While the burgers are cooking, coarsely grate the apples into a bowl. Stir in the apricots, chutney and lemon juice. Toast the cut sides of the burger buns.
    5. Put a little rocket and cucumber on the bottom of each bun, add a burger and top with a spoonful of the chutney and a couple of onion rings. Replace the tops of the buns and serve, adding the remaining chutney and salad.

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