Romesco Quorn Burger

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Step 1.

Drain the black beans and add them to a bowl. Mash the beans with the back of a fork or a potato masher until the mixture forms a thick paste. Add in your chilli flakes, fennel seeds, Quorn mince, breadcrumbs, eggs, dried oregano, 1 tsp smoked paprika, 1 tsp salt and a good grinding of black pepper.

Step 2.

Mix that bean blend together with your hands and portion it out into four similar-sized patties. Place those patties on a tray and let them chill in the fridge.

Step 3.

Using a blender or food processor, blitz up the roasted red peppers, almonds, sun-dried tomatoes, garlic, red wine vinegar and 1 tsp smoked paprika. When smooth, start slowly drizzling in 100ml extra virgin olive oil until you get a smooth thick sauce.

Step 4.

Season to taste and set aside.

Step 5.

Heat up a cast iron pan until hot, add a small glug of oil and cook the burgers for 3 mins on each side until crispy and cooked through. Add a layer of gouda cheese and pop a lid on to melt the cheese.

Step 6.

Toast your buns.

Step 7.

Spread the romesco sauce on the bottom of the bun, add some lettuce followed by the bean burger and then the lid of the bun. Enjoy.

Finely chop up any leftover veggies and chuck them into the burger patties. Feel free to use any breadcrumbs you have lying around, they help soak up extra moisture keeping them moist and crisp.

1 Tin Black Beans (400g)
½ Tsp Chilli Flakes
¼ Tsp Fennel Seeds
350g Quorn Mince, Chilled
75g Breadcrumbs
2 Eggs
1 Tsp Dried Oregano
2 Tsp Smoked Paprika
200g Roasted Red Peppers, Drained
50g Almonds
100g Oil-Packed Sun-Dried Tomatoes, Drained
2 Cloves Of Garlic
1 Tsp Red Wine Vinegar
100g Gouda
1 Baby Gem Lettuce
4 Brioche Burger Buns
Extra Virgin Olive Oil