Veggie Burger with Elle & Vire Fromage Frais

You can prepare and precook the steaks the day before

MAIN HEALTHIER LIVES VEGETARIAN EUROPE

Veggie-Burger-with-Elle-&-Vire-Fromage-Frais_recipe

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Ingredients

Burger buns: 4 (260g)

Canned kidney beans: 800g

Red onion: 1 piece (100g)

Violife: 4 slices (80g)

Elle &Vire Cream Cheese: 60g (1 tablespoon per burger)

Spring onions: 2 (40g)

Balsamic vinegar: 4 cl

Chives: 10g

Pepper: 3g

Nutrition Information

Nutritional values, per portion (398.3g): Energy: 597.1 Kcal; 2495.8 kJ; Fat: 15.1g of which Saturated fatty acids: 8.4g; Carbohydrates: 83.6g of which Sugars: 11.9g; Protein: 28.3g; Fibre: 19.9g; Salt: 3.2g.

Nutritional values, per 100 g: Energy: 149.9 Kcal; 626.7 kJ; Fat: 3.8 g of which Saturated fatty acids: 2.1 g; Carbohydrates: 21.0 g of which Sugars: 3.0 g; Protein: 7.1 g; Fibre: 5.0 g; Salt: 0.8 g.

Instructions

Peel the red onion and slice thinly. Place in a small bowl and cover with balsamic vinegar. Set aside to one side. Finely chop the spring onions and place in a salad bowl.
Rinse and drain the kidney beans and pat dry with kitchen paper towel.
Add them to the salad bowl with the spring onions and breadcrumbs and season with pepper.
Using clean hands, mash the mixture well. Form into 4 balls and flatten into discs. Set aside in a cool place. Mix the Cream Cheese and chives together.
Open the individual loaves in half, brush the bases with the Cream Cheese and chives mixture and place a slice of Violife on the tops. Brown the loaves in the oven for 5 minutes.
Place a small nest of rocket on each base, add the veggie burger and cover with a few rounds of bread burger and cover with a few slices of pickled red onion.
Finish with the second bun topped with the slice of melted Violife.