Veggie Burger

Ingredients:

For the chipotle butter:

 

100g Lurpak Salted Butter, softened

 

1 tsp chipotle flakes

 

1 lime, zest and juice

 

For the burger:

 

25g Lurpak Salted Butter

 

1/2 large red onion, finely diced

 

75g chestnut mushrooms, finely chopped

 

1 x 400g can of black beans, drained and well rinsed

 

150g cooked quinoa

 

150g raw beetroot, finely grated

 

1 tsp cumin powder

 

1/2 tsp chilli powder

 

1/4 tsp smoked paprika

 

60g ground walnuts

 

For the sweet corn salsa:

 

2 fresh corn on the cobs, kernels shaved off with a knife

 

1 red chilli, finely sliced

 

Small bunch coriander, roughly chopped

 

1 lime, zest and juice

 

PREPARATION:

Make the chipotle butter. Mix together the butter, chilis, lime juice and zest. Season with a little pinch of salt and pepper. Place in the centre of a piece of cling film and form into a log shape.

Chill for at least 45 minutes to an hour until firm. This can be made a couple of days in advance and kept in the fridge.

To make the burger, melt the butter in a pan and add the onions. Cook on a medium heat until softened and then add the mushrooms until just cooked through.

Transfer the onions to a bowl and add the black beans. Mash this together with a fork until smoother but with some texture through it.

Add in the quinoa, beetroot, cumin, chilli powder and paprika and mix until evenly combined. Add the ground walnuts and shape into even sized patties, approx. Place in the fridge for 30 minutes.

Preheat your oven to 190c/170c fan.

For the sweet corn salsa simply place all of the ingredients in a bowl and season with salt and pepper.

Remove the patties from the fridge and place on a lined baking sheet. Cook for 25-30 minutes.

Serve on a bun with rocket, a slice of the chipotle butter and a spoonful of the sweet corn salsa.