Recipe

Hoisin Bean Burger

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Hoisin Bean Burger

A toasted bun topped with salad, kidney bean patties and sriracha mayo. Served with sweetcorn.




Ingredients to serve 2

  • 2 x sweetcorn cobs – remove husks
  • ½ x lemon
  • ½ x onion
  • 2 tbsp x butter (from your pantry – for the sauce)
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x carrot – peel & grate
  • 10g x coriander – chop roughly
  • ½ x egg – beat lightly
  • 20g x panko breadcrumbs
  • ½ tsp x ground ginger
  • 1 tbsp x hoisin sauce
  • ½ tin x kidney beans – drain & rinse
  • 2 x burger buns
  • 2 x radishes – slice thinly
  • ⅛ x cabbage – slice thinly
  • ½ x fresh chilli – deseed & chop finely
  • 3 tbsp x sriracha mayonnaise
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x sweetcorn cobs – remove husks
  • 1 x lemon
  • 1 x onion
  • 4 tbsp x butter (from your pantry – for the sauce)
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x carrot – peel & grate
  • 20g x coriander – chop roughly
  • 1 x egg – beat lightly
  • 40g x panko breadcrumbs
  • 1 tsp x ground ginger
  • 2 tbsp x hoisin sauce
  • 1 tin x kidney beans – drain & rinse
  • 4 x burger buns
  • 4 x radishes – slice thinly
  • ¼ x cabbage – slice thinly
  • 1 x fresh chilli – deseed & chop finely
  • 6 tbsp x sriracha mayonnaise
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 3

Onion: Peel the onion, then cut in in half. SLICE HALF the onion thinly and CHOP the other HALF finely.

Step 4

Salad: Mix together the cabbage, HALF the carrot, HALF the coriander, the radishes and the SLICED onion. Season with the lemon juice and salt and pepper to taste and add a drizzle of olive oil.

Step 5

Sweetcorn: Place a pot on a medium-high heat, pour in boiling water (about an inch), add the sweet corn and cover with the lid. Let it cook for 3 minutes, then turn the corn around and cook for another 3-5 minutes until bright yellow and cooked.

Step 6

Garlic & lemon butter: Place a small pot on a medium heat and gently melt the butter (it should take about 30 seconds). Add the garlic, chilli (optional) and lemon zest with a little bit of salt. Turn off the heat and set aside.

Step 7

Patties: Add the REST of the carrot, the REST of the coriander, the CHOPPED onion, egg, breadcrumbs, ground ginger and hoisin sauce to the mashed kidney beans and season with salt and pepper. Mix well, then use your hands to shape the mixture into patties (one per person). Place a large frying pan on a medium-high heat and add a glug of olive oil. Place the patties into the pan and brown them for 2 minutes on each side. Remove the patties from the pan and place them onto a tin foil lined baking tray with a drizzle of olive oil. Place in the oven and bake for 10 minutes until cooked through.

Step 8

Buns: Place the buns on a baking tray and bake them in the oven for 5-10 minutes until brown and crusty. Remove them from the oven, cut in half and toast them in a dry pan for 30 seconds.

Step 9

Serve the toasted buns topped with the carrot and cabbage salad, the kidney bean patty and a dollop of the sriracha mayo. Brush the corn with the garlic and lemon butter and serve on the side.