Have a knife and fork, or a stack of napkins, on hand, because this could get messy! This burger serves 2 very hungry people, but if there are sides we’d recommend 4 smaller patties. The fixings are up to you; we went with lettuce, tomato, sauerkraut, pickled cucumber, and lightly fried onion.
For the Burger
1 red onion, finely chopped
180g mushrooms, finely chopped
1 can haricot beans
4 cloves garlic, minced
2 tbsp tomato purée
2 tbsp suitable-for-vegans Worcester sauce
1 tsp liquid smoke (or smoked paprika)
1 tbsp herbes de Provence
2 tbsp nutritional yeast
1 tbsp tamari
1/2 cup vital wheat gluten
1. Sauté the onion and mushrooms over a medium heat until the onions are lightly caramelised. Add the garlic, and sauté for 30 seconds.
2. Mash the beans in a large bowl. Add in the rest of the ingredients.
3. Form the mixture into patties, wrap in foil, and steam for about 30 minutes.
4. Allow to cool for about 30 minutes more. Fry and serve.
For the Sauce
6 tbsp Creamy Potato Dressing, or other neutral-flavoured creamy vegan sandwich spread
1/2 tsp tamarind paste
3 tbsp suitable-for-vegans ketchup
1 tbsp yellow mustard
1 tsp smoked paprika
1/2 tsp garlic powder
Mix all ingredients. Serve with the burger and enjoy.