Everyday cooking
Spicy Vegan Burger
There's nothing better than a spicy vegan burger! Discover the ultimate recipe and make sure you capture this moment!
![prep time]()
Cooking time25 minutes![preparation time]()
Prep time25 minutes![servings]()
Servings15 portions
FOR THE BURGERS:
- 1 pack Violife Cheddar flavour slices
- 6 whole meal burger bun rolls, halved
- 400 g can black beans, rinsed and drained
- 400 g can chickpeas, rinsed, drained
- 70 g panko breadcrumbs
- 100 g cooked beetroot, thinly sliced
- 3 radishes, thinly sliced
- 60 g rocket leaves
- 1 bunch spring onions, chopped
- 1 red chilli, chopped
- plain flour
- cranberry sauce
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin powder
- salt and pepper
FOR THE RAITA SAUCE:
- 1 pack Violife Creamy Original
- 1 tbsp flat-leaf parsley, finely chopped
- Juice of 1 lemon
- 1 tsp harissa
- Add the spring onion and chili in a food processor and blitz. Place in a large mixing bowl, add the beans, paprika, cumin, panko, chickpeas and flour and mix with your hands until combined. Season with salt and pepper. Divide the mixture into 6 patties. Place on a lined baking tray and bake at 180°C for 10 minutes. Remove from the oven and place 1 slice of Violife on top of each patty, placing back in the oven for a further 3 minutes until it has melted.
- To make the raita combine all the ingredients in a bowl and season to taste.
- Place the sliced burger buns in the oven to heat and then spread some raita on the base of each burger bun. Top with rocket leaves, beetroot, the Violife burger patty and top with a dollop of cranberry sauce. Close each burger with its bun and serve.
