Recipes: Best ever burger and chips - but vegan

What could be better than a juicy burger in a squishy bun with a side of crispy chips? All the above, but vegan. Here’s how to make them. . .

Easy beany burgers

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! Burger night just got even better!

Ingredients (to serve four):

50g pine nuts

Oil for frying

1 large onion

425g can kidney beans, drained and rinsed

198g can sweetcorn, drained

2 x 140g Primula Perfectly Plant

85g fresh breadcrumbs

1 tablespoon chopped parsley

Black pepper

Vegan burger buns

Salad leaves, to serve

1 large tomato, sliced, to serve

Method:

Heat a frying pan over medium heat and lightly toast the pine nuts for 2-3 minutes or until golden. Remove from the pan onto a plate and set aside to cool.

Finely chop half of the onion, then slice the remaining half and put to one side for later. Heat 1 tablespoon of oil in the frying pan and add the finely chopped onion. Fry gently until soft and just starting to brown.

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 4 tablespoons of Primula Perfectly Plant, half of the breadcrumbs and the parsley. Season to taste with black pepper and mix well.

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 30 minutes.

Heat 1 tablespoon 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.

Heat 1-2 tablespoons of oil in the same frying pan and fry the beany burgers for 3-4 minutes on each side until crisp and golden.

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.

Variations:

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

Herby Polenta Chips

Move over potatoes, polenta chips are in town! These golden bites are crispy on the outside yet soft on the inside and they’re seriously scrumptious! Simply serve with Primula Perfectly Plant for a delicious dip. Happy dunking!

Ingredients (to serve two):

500g pack ready-made polenta

Olive oil

1-2 teaspoons Za’atar seasoning

1 teaspoon paprika, if liked

Sea salt

Freshly ground black pepper

Fresh thyme, to garnish

140g Primula Perfectly Plant

1 pot tomato salsa, to serve

Method:

Preheat the oven to 200C, 180C fan, Gas 6.

Slice the polenta into 1cm slices and cut in half again lengthways to make chip shapes.

Place on a baking tray lined with baking paper and brush each polenta chip with olive oil. Sprinkle with Za’atar and paprika if using, and season with salt and black pepper.

Bake in a preheated oven for 20-25 minutes until heated through and starting to brown at the edges. Sprinkle over thyme leaves as a garnish.

Squeeze Primula Perfectly Plant into a bowl and serve alongside the salsa as dipping sauces for the polenta fries. Enjoy!