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The Ultimate Baked Bean and Vegetable Burger (Vegan)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I 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.

I 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.

Ingredients

Makes: 4-6 Burgers

Metric Cups
  • 1 tablespoon vegetable oil
  • 1 medium onion (chopped)
  • 2 cloves garlic
  • 250 grams cabbages
  • 1 teaspoon sea salt
  • 50 millilitres water
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon caraway seeds
  • 1 teaspoon smoked paprika
  • 1 fresh chilli (optional)
  • 1 x 400 grams can baked beans
  • 4 tablespoons chickpea flour
  • 1 tablespoon vegetable oil
  • 1 medium onion (chopped)
  • 2 cloves garlic
  • 8⅚ ounces cabbages
  • 1 teaspoon sea salt
  • 2 fluid ounces water
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon caraway seeds
  • 1 teaspoon smoked paprika
  • 1 fresh chilli (optional)
  • 14⅛ ounces can baked beans
  • 4 tablespoons chickpea flour

Method

The Ultimate Baked Bean and Vegetable Burger (Vegan) is a community recipe submitted by The Gourmet Vegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200°C (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 50ml 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.

  • Preheat the oven to 200°C (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 50ml 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.

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