This vegan delight means burger night just got even better! Serve with Primula Perfectly Plant for a creamy topping – so tasty!

Serves: 4
Preparation time: 30min chilling time in fridge prior to cooking
Cooking time: 20min

1. Heat a frying pan over a medium heat and lightly toast the pine nuts for 2-3min or until golden. Remove from the pan onto a plate and set aside to cool.
2. Finely chop half of the onion, then slice the remaining half and put to one side for later. Heat 1tbsp of oil in the frying pan and add the finely chopped onion. Fry gently until soft and just starting to brown.
3. Meanwhile, empty the kidney beans into a large bowl and mash well with a potato masher or fork. Add the pine nuts, drained sweetcorn and fried onion. Then stir in 4tbsp of Primula Perfectly Plant, half of the breadcrumbs and the parsley. Season to taste with black pepper and mix well.
4. Shape the mixture into 4 burgers and coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for at least 30min.
5. Heat 1tbsp of oil in a frying pan and gently fry the remaining sliced onion until it is caramelised and golden. Remove from the pan and keep on one side to serve with the cooked burgers.
6. Heat 1-2tbsp of oil in the same frying pan and fry the beany burgers for 3-4min on each side until crisp and golden.
7. Serve the beany burgers in buns with salad leaves and a slice of tomato. Top with a generous squeeze of Primula Perfectly Plant and crispy fried onion slices.

Chef’s tip: Divide the mixture into 8 smaller burgers and serve in pitta bread with salad leaves and a generous squeeze of Primula Perfectly Plant.

Pick up this week’s issue of My Weekly for some truly spectacular “Beside The Seaside” cupcakes! On sale now!