Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
Black Bean Burger
Main Courses
Vegan
The plant-based alternative is full of flavour and texture and is ideal for barbeques.
10 Servings
Ingredients
10g basil
100ml Hellmann’s Vegan Mayo
40g almonds
10ml lemon juice
10g Knorr Professional Garlic Puree
500g black beans
300g ready to eat quinoa
200g whole rolled oats
2 tsp chilli flakes
50ml Knorr Tomato & Basil Concentrated Sauce
150g onions
15ml vegetable oil
Salt & pepper to season
50ml olive oil
250g plant based cream cheese
10ml vegetable oil
200g radicchio lettuce
200g onions, sliced
Salt & pepper to season
10 brown burger buns
Method
- For the almond pesto: Combine all ingredients in a food processor and puree until smooth. Keep refrigerated till needed.
- Prepare the black bean patties: Sweat the finely diced onions with vegetable oil for 5 minutes. Drain the black beans and crush gently. Fold with the rest of the ingredients and season to taste. Form into 10 patties and chill until needed.
- To cook and serve the burger: Oil and grill the sliced onions and washed radicchio leaves and season. Grill burger patties for 4 minutes each side until piping hot and top with vegan cream cheese. Toast the bun and spread with the almond pesto mayo on both sides. Layer the radicchio, pattie and onions.
