Peri Peri Cheesy Butter Bean Burger With Chips & Sweetcorn
Swap beef for a juicy butter bean patty in this veggie twist on burger night. You'll pack your patties with spicy peri peri before baking them in the oven. Load them into brioche buns with paprika mayo and tangy pickled onion. Banging.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Pepper, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Drain and rinse your butter beans
Add the drained butter beans to a food processor and blitz until smooth
Peel and grate half your red onion[s]
Peel and finely slice the remaining red onion and set aside
Add the blended beans, tomato paste, panko breadcrumbs, peri peri spice mix (can't handle the heat? Go easy!), vegetable stock mix and grated onion to a bowl and mix thoroughly until fully combined (clean hands is the best way!) – this is your bean mixture
Divide the bean mixture into 1 flat patty per person
Line a tray with baking paper, add the peri peri butter bean patty[ies] to the tray and put in the oven for an initial 25 min until starting to crisp
Meanwhile, cut your potatoes (skins on) into chips
Add the chips to one side of a separate baking tray (or two) with a drizzle of vegetable oil and a pinch of salt and pepper
Add your sweetcorn cobettes to a large piece of tin foil (or two!)
Add a small pinch of salt and scrunch the tin foil around the corn until tightly sealed and add to the other side of the baking tray[s]
Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until the chips are golden and crisp
Slice your cheddar cheese
Add the sliced red onion to a bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled red onion
Add your ground paprika to a bowl with your mayo – this is your paprika mayo
Wash your lettuce and pat dry with kitchen paper, then remove 1 whole outer leaf per person and set aside for serving
Tear the remaining lettuce into rough, bite-sized pieces
Add the torn lettuce leaves to a bowl and mix with a drizzle of olive oil – this is your salad
Chop your brioche bun[s] in half
Add the brioche halves to a baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through
To build your burger top a warmed brioche bun base with some of the paprika mayo, a reserved lettuce leaf, some of the quick-pickled red onion, a peri peri butter bean patty, the sliced cheddar and a warmed brioche bun lid
Serve with the chips, corn, remaining paprika mayo, salad and the remaining quick-pickled red onion to the side
Sprinkle over your crispy onions
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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