Get the children involved in preparing the vegetables for these family-friendly burgers. Although they are entirely vegan, these vegetable buns have all the comforting meaty textures.
Ingredients
- 2 large aubergines, pricked all over with a fork
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 heaped tsp garlic granules
- 2 tsp smoked paprika
- 1 tbsp demerara sugar
- 1 tsp dried oregano
- 5 tbsp barbecue sauce
- 400g can black beans, drained
- 4 burger buns, toasted and lightly buttered
- red onion or pink pickled onion, shredded lettuce, coleslaw and corn on the cob, to serve (optional)
Let's Cock
- Grill the aubergine over high heat for 20 to 30 minutes, turning it regularly, until it is tender and charred all over. Set apart for cooling.
- During this time, add the onion to a large ovenproof pan, add the oil, and cook for about 10 minutes, or until the onion is tender and golden. Oven temperature set at 200°C/180°F/gas 6.
- After the aubergine has cooled, remove the peel and throw it away. Alternatively, scoop out the meat with a spoon and add it to the pan with the onion. Add the sugar, oregano, paprika, granulated garlic, paprika, sea salt, and black pepper. Stir until fragrant, then include the black beans and barbecue sauce. For about 10-15 minutes, season and bake the aubergine until it resembles pulled pork and the sauce is rich and viscous.
- Add the red onion or pink pickled onion, along with any other desired burger toppings, to the burger buns. Enjoy with side dishes of coleslaw and corn on the cob, if you want.