The Best Spicy Beanburger Wrap!!

Oh my this was so good!!! I have already blogged this burger, it's our standard beanburger recipe and hands down my favourite. I felt it needed another post however in it's recent incarnation as a wrap as it's that good! I kept the pineapple like last time as it just goes so well with the soy and worcester sauce flavours in the burger. But, have since discovered that adding Levi Root's "Reggae, Reggae Sauce" (labelled vegan!) to this takes it to a whole new level!! Seriously, all you need is a wrap, the burger, a pineapple ring and the sauce.

I do apologise for another blog post calling for a UK specific ingredient. A good replacement is HP sauce which basically tastes just like the reggae sauce but without the spice, although, I think that is regional specific too! I suppose any type of spicy barbeque sauce would work here. One more thing that made this even better this time around was the smoked paprika I used. My last jar must have been quite anaemic as my new one, tesco's own label, packs quite the punch - nice and spicy. A note on the vegan Worcestershire sauce - my favourite is Geo Organic Worcester Sauce but it seems hard to find these days. I used Tiger, Tiger brand from Sainsbury's this time around and found it quite good. Just try and steer clear from that Life Free From one made with that LoSalt crap - yuck!.... Ahem...sorry for the retail bossiness there ;)

Makes 2 burgers for wraps:
50g onion, finely chopped
1 small clove garlic, pureed
2 tsp vegetable oil
1 x 210g tin red kidney beans, 130g drained and rinsed
50g finely grated carrot
40g rolled oats
2 tsp vegan Worcestershire sauce
2 tsp soy sauce
1/8 tsp smoked sea salt (or regular)
1/4 tsp smoked paprika, hot is good here
1-2 Tbsp potato or cornstarch - optional

Wraps, I used white but wholewheat would be nice too
Pineapple rings
Very good with "Reggae, Reggae" or HP Sauce!

Place beans in a large bowl and mash well. Add grated carrot, oatmeal, sauces, salt and paprika. Stir well. Fry the onion in half the oil until soft, stir in the garlic. Add this to the mixture and mix well. Now, like the burgers before if you are using burger buns you might want to add the cornflour to help bind these together as the mixture is soft. If you are using a wrap or a pita this really isn't necessary though as it won't matter if they fall apart a bit. You also may have to add some cornflour depending on how wet your carrots were, they can vary tremendously. Just eyeball it, if it seems so wet that you can't shape it, then add some cornflour. The ones in the photos here I didn't add any and they were quite wet, still turned out well. Now lightly grease your hands and shape into a long log type shape that will fit your wraps. Preheat the grill to the highest setting and brush a baking sheet with oil.

Place patties on then brush the tops with more oil. Grill 5 minutes one side, carefully flip, brush with oil and grill the other side for 5 minutes.

Place the halved pineapple rings over the top and pop back under the grill for a couple of minutes. I'm sure just chopping the pineapple and adding on top of the burger before wrapping would be fine too, I like it warm and slightly grilled though :)

♥

Nutritional Analysis: (for 1 burger - just the patty)

Calories: 250

Protein: 8.4g

Carbs: 32.2g

Sugars: 13.5g

Fibre: 7.5g

Fat: 4.5g

Saturated Fat: 0.4g

Sodium: 522mg

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