COURGETTE AND MUNG BEAN BURGER with Sriracha mayonnaise and furikake

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Place the onions in a cold saucepan together with a tablespoon of the rapeseed oil. Put the saucepan on a medium heat and cover with a lid. The onions will quickly start to release moisture and by letting them cook in their liquid, the flavour will be concentrated. Stir using a wooden spoon every 5 minutes until completely soft.

Step 2

2 Add the onions and rice to a food processor and pulse until smooth.

Step 3

3 Cut the courgette into thin batons. Place them in a bowl together with the onion and rice mix and the rest of the ingredients. Mix together using a wooden spoon or your hands (the beans should only be slightly mashed).

Step 4

4 Heat a frying pan (skillet) and add the remaining tablespoon of rapeseed oil. Lift a little batter at a time into the frying pan using a large spoon and shape into small patties. Fry for around 1 minute on each side so that they take on a little colour. If you like, you can use a shaper at the very beginning to make sure the patties retain their shape better. Place the shaper into the frying pan and fill with the batter. When cooked, place the patties on a baking sheet and leave to cool. Cover with cling film (plastic wrap) and leave in the refrigerator for at least 1 hour so that they set.

Step 5

5 Light the barbecue (grill) and let the charcoal take on a strong, even glow. Butter the buns on the cut surface and grill them quickly on the barbecue. Then quickly grill the patties on either side so that they warm up and get an even crispier surface.

Step 6

6 Add a few salad leaves to each bun and place a patty on top. Add the spring onions, bean sprouts, plus a tablespoon of Sriracha Mayonnaise and top with the Furikake.