vegan burger, vegan recipe, vegan bean burger, vegan cheeseburger

Vegan Cheeseburger And Herby Polenta Fries Recipe

Summertime means barbecues and normally lots of meat. I’m reducing my meat intake for health, environmental, and animal welfare reasons, and I find it really hard to find a good vegan alternative to a cheeseburger that doesn’t crumble or quite frankly tastes like cardboard, or is really dry and needs a load of mayonnaise to make it palatable, and then you’ve added lots of calories. I’ve found a really good vegan cheeseburger recipe that resolves these issues, it’s really delicious. For something different and a bit of a healthy alternative to potato or sweet potato fries, I’ve teamed it with polenta fries.

Beany Vegan Burger


50g pine nuts 

Oil for frying  

1 large onion 

425g can kidney beans, drained and rinsed 

198g can sweetcorn, drained 

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 


  1. 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.  
  2. 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.  
  3. 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. 
  4. 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. 
  5. Heat 1 tablespoon of oil in a frying pan and gently fry the remaining sliced onion until it is caramelized and golden. Remove from the pan and keep on one side to serve with the cooked burgers. 
  6. 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. 
  7. 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. 

Serves: 4 


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 Fries


500g pack of 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 


  1. Preheat the oven to 200C, 180C fan, Gas 6. 
  2. Slice the polenta into 1cm slices and cut in half again lengthways to make chip shapes.  
  3. 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. 
  4. 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. 
  5. Squeeze Primula Perfectly Plant into a bowl and serve alongside the salsa as dipping sauces for the polenta fries. Enjoy! 

Serves: 2

vegan fries, polenta fries, polenta chips, vegan side dish, vegan BBQ, vegan barbecue food

Pin Me Please

vegan cheeseburger recipe, vegan burger, bean burger recipe, polenta fries, polenta chips, vegan cheese, vegan soft cheese, primula perfectly plant, healthy burger, vegan barbecue, vegan bbq

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

As an Amazon Associate, I earn from qualifying purchases. For further information, visit my disclosure policy.