White Bean Burger with Shoestring Fries
Ingredients
Patty
- 240g white beans
- 60g oats
- 1 tsp dijon mustard
- 30g breadcrumbs
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp chilli flakes
- 1 tbsp nutritional yeast
- 2 tbsp chives, chopped
- 75g olives
- Pinch of salt & pepper
Shoestring fry topper
- Maris piper potatoes
- Oil to fry
Mustard aioli
- 2 tbsp vegan mayo
- 1 tsp wholegrain mustard
- 1 tbsp nutritional yeast
- Juice of half a lemon
To serve
- Sauerkraut
- Brioche buns
- Vegan cheese slice
- Lambs lettuce
Preparation
Roughly chop the olives and mix them with the rest of the bean burger ingredients. Use your hands to bring it together and form into patties. Set aside while you prepare the rest.
Mix together the aioli ingredients.
Julienne the potatoes into shoestrings.
Shallow fry the potato shoestrings in a pan until golden and crisp, then set them on paper towel to dry off.
Fry the burgers for about 5 minutes per side until golden, then top with your favorite cheese and let it melt.
Toast the brioche buns.
Begin to layer the burger: start with sauce, add sauerkraut, lambs lettuce, the burger patty, more sauce, and top with the crunchy shoestring fries.
