This bean and bug based burger is perfect for your BBQ or a just quick and easy dinner. The mealworms, black beans and oats pack it full of fibre and protein – creating that proper meaty look and a delicious dense bite you don’t always get from meat-free burgers.
Serves: 2-4 Patties
Dried Mealworms - 40g
Smoked Paprika - 2g
Tamari Soy Sauce - 10ml
Vegan Smokey Bacon Seasoning - 10g
Oats - 50g
Black Beans - 1 tin
Garlic - 1 clove
Spring Onions - 2
Ketchup - 1tbsp
Burger Buns - 2-4
Ketchup - 1tbsp Mayonnaise - 1tbsp Dijon Mustard - 1tsp
1. MAKE BURGER MIXTURE | 10mins
If baking the burgers preheat oven to 220C/200C fan/gas 7.
Add the mealworms and oats to the food processor and blend to breadcrumb consistency.
Add the garlic and spring onions and pulse till chopped.
Add the spices, soy sauce and ketchup, along with half of the black beans and blend to a paste.
2. FORM PATTIES | 5mins
Tip the burger mixture into a bowl and add the remaining black beans and a sprinkle of salt and pepper and mix.
Split the mixture into 2 balls if you like your burgers thick, or 4 balls if you prefer thinner patties.
Flatten the balls with a spatula to form the patties.
3. BAKE, FRY OR BBQ | 10mins - 15mins
If baking: stick the patties in the oven for 10-15mins until cooked. Flip them about halfway in to cook evenly. If frying: drizzle a little oil in a pan on a medium heat and fry for 5-6mins each side. If BBQing: stick them straight on the barbie for 5-6mins each side.
If you're feeling naughty, slap on a slice of cheese a couple of minutes before cooked.
4. BUILD THE BURGER | 3mins
Make the special burger sauce - just add all the ingredients and mix until combined.
Build the burger with your choice of toppings, we went for spicy cheddar, lettuce, tomato, gherkins in a brioche bun.
Serve with a side of your choice, a fresh salad or some cheeky chips would be heavenly.