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Vegan Smoky BBQ Burgers with ‘Beet & Corn’ Relish

Tasty, thick, juicy, ‘Quarter Pounder’ Style Burgers made vegan friendly using the magical ingredient – ‘aquafaba’ (tinned chickpea liquid!).  These freeze well so would be great to make in advance so you always have a ready made batch to throw sraight onto the BBQ from frozen.

It’s best to make the relish in advance. I like it served cold but it is equally good warm, just leave it to cool for 20 mins or so following cooking.

Ingredients – Serves 2

Burger Ingredients
150g Vegan friendly meat free mince
1/2 a small red onion, very finely chopped
1 small peeled & grated carrot
100g of tinned chickpeas (drained, reserve the liquid ‘aquafaba’)
2 tbsp Aquafaba (reserved from the drained chickpeas)
1 tbsp BBQ seasoning (I used Schwartz Classic BBQ)
2 tbsp Stubbs Liquid Smoke
Salt & Pepper
150g Linda McCartney Pulled Chicken

Spicy Corn Cobs
2 portions of fresh or frozen corn on the cob
2 tbsp Jerk Seasoning (Schwartz)
For the relish
Fry Light
50g cooked beetroot, cut into small cubes
25g frozen sweetcorn
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
20g sliced red onion

To serve
Mixed salad of your choice

Method

1. Make the relish – Spray a saucepan with fry light and fry the onion gently for 5 minutes. Tip in the rest of the ingredients and continue to cook on low for another 5 minutes (add a little water if mixture becomes too dry). Remove from the heat, place in a glass jar with a lid and cool. Refrigerate for up to 5 days.

2. Make the burgers – Put all of the burger ingredients (apart from the pulled chicken) into a food processor and whizz until blended. Stir in the Linda McCartney Pulled Chicken and mix (by hand) until well combined. Shape into 2 thick burgers and place on a baking tray lined with foil that has been sprayed with fry light and set aside.

3. Preheat your oven to 200C. Spray the corn cobs with fry light, roll in the jerk seasoning and place on the baking tray with the burgers and into the oven. Bake for 15 mins, flip over the burgers, turn the cobs and return the tray to the oven for another 15 mins.

I served mine here with a big dollop of the relish & lots of salad in a Morrisons Seeded Folded Flatbread.

Slimming World – The burgers work out at 2 syns each

Linda McCartneys Vegetarian Pulled Chicken (½ pack) 3.5 syns
Stubbs Liquid Smoke – (2 tbsp) 0.5 syns

The Morrisons Seeded Folded Flatbread I used here are 5.5 syns each but you can substitute this for any wholemeal roll or wrap that qualifies as a healthy extra b choice.  If you want to add extra BBQ sauce (not that you’ll need it!) I’d recommend Crucials Sauce BBQ as it’s just 0.5 syn per tbsp.

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