Given the scorching summer the UK has been treated to this year there has been no shortage of opportunities to experiment with what goes on your barbecue, so if you’re still resolutely sticking to blackened sausages and beef burgers then, frankly, shame on you.
This juicy vegan burger recipe created by Christian Stevenson, aka DJ BBQ, in partnership with Amazon’s Smile It’s Summer campaign (opens in new tab), is a great way to expand your barbecue horizons. And trust us when we say that it won’t only be vegans who are impressed when you knock up a batch of these tasty burgers.
Ingredients (four servings)
- 1 onion
- 4 cloves of garlic
- 2 corn on the cob (or 200g canned sweetcorn)
- 400g can of butter beans, drained and dried on kitchen towel
- 2 grated beetroot
- 1tsp oregano flakes
- 1tsp celery salt
- 1tsp black pepper
- 2-3tbsp plain flour
- Juice of ½ lemon
- ½tbsp paprika
- ½tbsp cayenne pepper
- ½tbsp sea salt
- ½tbsp black pepper
- ½tbsp garlic granules
- ½tbsp onion granules
- 4 burger buns
- 1 iceberg lettuce
- 1 ripe tomato, sliced
- Vegan mayonnaise
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- Cook your onions and garlic in the coals – no need to wrap them in anything. Take them out when blackened, removing the charred skin once cool. Place the corn on the cobs (still in their husks) in the coals and cook for 15 minutes, turning regularly. Then take the corn off the heat and let it cool in a metal tray.
- Place all the ingredients for the spice mix into a bowl and mix.
- Once cooled, remove the husks from the cobs and slice the sweetcorn kernels off the cobs with a knife. Remove the charcoaled skin from the onions and garlic and roughly chop with the corn.
- Crush the beans in a large bowl with a fork until mushy. Then add the corn, garlic and onion, as well as the oregano, grated beetroot, celery salt, pepper, 2-4tsp of the flour and lemon juice. Mix it all together. It will seem quite wet, but that’s what you need is to ensure that your burger patty comes out juicy.
- Place a frying pan on the barbecue over direct heat, and get it nice and hot..
- Empty the burger mix on a floured board and divide into four balls. Coat well with the flour and spice mix, and shape the balls into four patties.
- Add vegetable oil to the pan, then carefully place each patty into the pan and fry, flipping a couple of times until you have a nice even golden crust on both sides. You’re aiming for a burger with an crunchy coating and a soft centre.
- When the burgers are ready, slice open and toast your buns. Serve with any combination you like of lettuce, tomato, ketchup and vegan mayonnaise.
Fire Food: The Ultimate BBQ Cookbook by DJ BBQ is available now. £10 (RRP £15), buy on Amazon (opens in new tab)
Nick Harris-Fry is a journalist who has been covering health and fitness since 2015. Nick is an avid runner, covering 70-110km a week, which gives him ample opportunity to test a wide range of running shoes and running gear. He is also the chief tester for fitness trackers and running watches, treadmills and exercise bikes, and workout headphones.
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