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The Ultimate Baked Bean And Vegetable Burger - Vegan
Food & Drink
The Ultimate Baked Bean and Vegetable Burger - Makes 4-6 Burgers
love baked beans and always have a few tins in the cupboard. Not only are they perfect for when you want a quick lunch, but also great for using as a quick ingredient for a more substantial meal. These baked bean and vegetable burgers are absolutely delicious, full of flavour and have the most incredible texture. When you next reach for a tin, why not try these wonderful burgers. I am sure these are going to get incredible feedback. Enjoy.
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic
250 g ( 9 oz ) cabbage
50 ml ( 2 fl oz ) water
½ teaspoon black pepper
½ teaspoon thyme
½ teaspoon sage
½ teaspoon caraway seeds
1/4 teaspoon smoked paprika
1/2 fresh chilli (optional)
1 x 400 g ( 14 oz ) tin baked beans in tomato sauce
4 tablespoons chickpea flour
Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.
Begin by processing the onion, garlic and cabbage in a processor until very finely chopped.
Heat the oil heat, over a medium heat, and fry the mixture, with a pinch of salt, for 5-6 minutes until the vegetables start to soften. Add 50 ml water, reduce heat to low, and continue to cook until the onions have started to caramelise and the mixture is softened.
Next, add the seasonings and the tin of baked beans and continue to cook for a further 1-2 minutes. At this stage check for seasoning.
Add in the chickpea flour and combine well. You will now have a thick burger mixture.
Allow for the mixture to cool and then shape into 4 large or 6 medium burgers.
Place on a greaseproof baking sheet and bake for 35 minutes, turning once halfway through cooking.
Can be served hot or cold.
Recipe can also be viewed and printed at