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  • Light Meals

Beetroot & Butter bean Vegan Burger with Watercress & Wasabi Sauce


4 Eden burger bun glazed

For the burgers
1 x 400g can butter beans, rinsed and drained
2 medium beetroot, peeled and grated
4 spring onions, chopped
2 tsp wasabi paste
1 Eden burger bun glazed, whizzed into crumbs
1 tbsp rapeseed oil + extra for frying

For the candied walnuts
100g walnuts
2 tsp black garlic sugar
1 tbsp rapeseed oil

For the dried apple rings
2 apples
1 large bunch of watercress, picked and washed
1 tbsp olive oil
Squeeze lemon juice

For the wasabi mayo
1 tbsp wasabi paste
4 tbsp dairy free mayo


Place the butter beans in a food processor and pulse briefly. Scrape into a bowl and add all the remaining burger ingredients and mix together. Season well and shape into 4 equal sized patties. Chill for 20 minutes.

For the candied walnuts, preheat the oven to 200°C. Place the walnuts on a small baking sheet. Sprinkle over the black garlic sugar and drizzle over the oil. Mix together well. Place in the oven for 5-6 minutes or until golden and toasted. Set aside to cool.

Reduce the oven to 140°C. Slice the apples thinly and place on baking parchment lined baking trays. Dry in the oven for approximately 45 minutes.

Heat a little rapeseed oil in a large non-stick frying pan. Add the burgers and gently cook for 5/6 minutes each side.

Toss the watercress, apples and walnuts together and dress with a little olive oil and lemon juice.

To make the wasabi mayo, simply mix the ingredients together and season to taste.

Warm the Eden burger buns and split in half. Fill each with a burger, salad and a drizzle of wasabi mayo.

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