Get the kids to help you prep the veg for these family-friendly burgers. These veggie buns have all the comforting textures of meat but are completely vegan
Prep:15 mins
2 large aubergines, pricked all over with a fork1 tbsp olive oil1 large onion, thinly sliced1 heaped tsp garlic granules2 tsp smoked paprika1 tbsp demerara sugar1 tsp dried oregano5 tbsp barbecue sauce400g can black beans, drained4 burger buns, toasted and lightly butteredred onion or pink pickled onion, shredded lettuce, coleslaw and corn on the cob, to serve (optional)
STEP 1Heat the grill to high and grill the aubergine, turning occasionally, until blackened and soft all over, about 20-30 mins. Set aside to cool.STEP 2Meanwhile, heat the oil in a large ovenproof pan over a medium heat, add the onion and fry until softened and golden, about 10 mins. Heat the oven to 200C/180C fan/gas 6.STEP 3Peel the skin from the cooled aubergine and discard it, or scoop out the flesh using a spoon, then put in the pan with the onion. Add the garlic granules, paprika, sugar, oregano, 1 tsp sea salt and 1 tsp black pepper. Stir until aromatic, then mix in the barbecue sauce along with the black beans. Season and bake until the sauce is rich and thick, and the aubergine resembles pulled pork – about 10-15 mins.STEP 4Pile into the burger buns with the red onion or pink pickled onion and any other burger fillings you like. Enjoy with coleslaw and corn on the cob on the side, if you like.
