We love a good vegan burger, and this one tops the taste charts! Primula Perfectly Plant coats the ingredients in a creamy texture for a firm burger than won’t fall apart.

Preparation Time: 20min+30min chilling
Cooking Time: 15min
Serves: 4

Price: £7.80 (£1.95 per person)

1. Heat a frying pan over medium heat. Lightly toast the pine nuts for 2-3min or until golden. Set aside on a plate to cool.
2. Finely chop half of the onion, then slice the remaining half and put aside. Heat 1tbsp 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. Stir in 4tbsp 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. Coat each with the remaining breadcrumbs. Cover and chill in the fridge for at least 30min.
5. Heat 1tbsp oil in a frying pan and gently fry the remaining sliced onion until caramelised and golden. Remove from the pan and keep on one side.
6. Heat 1-2tbsp oil in the same 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.

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