Tom Hunt's beef & bean burger with kimchi & purple sweet potato fries

Celebrated eco-chef and sustainability champion, Tom Hunt, collaborated with nutritionist, Michaella Mazzoni, and organic farmer, Ben Andrews, to devise this delicious, gut-friendly recipe. Combining organic, grass-fed beef with protein-rich black beans means you'll be eating less, but better meat, while upping the plant content in your meal - win win!

Research shows that organic meat and dairy have higher levels of beneficial omega-3 fatty acids, and organic fruit and veg contain more antioxidants and immune-supporting polyphenols. This makes this tasty treat a gut-friendly, gorgeous way to indulge in the best of nature-friendly food. Better for you, better for nature and better for the planet - happy days!

See below for the ingredients and method for the beef and bean burger. There is also a vegan alternative: walnut and bean burger, purple sweet potato fries, vegan mayonnaise and chard and kale kimchi.

Where possible use organic ingredients.

BEEF AND BEAN BURGER

Ingredients (serves 1)

• 50g cooked black beans, drained weight (keep liquid for mayo)
• 130g organic, grass-fed beef (20% fat)
• Olive oil to fry
• 1 wholemeal or brioche bun
• 1 large slice organic cheese
• 1 large pot kimchi

 Method

1. Drain the black beans, making sure to reserve the water for the mayonnaise. Mix the beans thoroughly with the beef and roll into 180g balls. Heat a large frying pan over a medium heat and add a dash of olive oil. Once hot (but not smoking), place the patty ball in the pan and press it out flat using a spatula. The patty should be about 10-20mm thick. Season generously with salt. Once a crust forms on the bottom of the burger, flip it and allow a crust to form on the other side.
2. Once cooked, place the kimchi on top of the burger and top with a large slice of cheese. Place a lid on top to allow the cheese to melt. Add the burger bun with a flick of water and place the lid on top for another 60 seconds to soften the bun.
3. To assemble, place the bottom of the bun on a plate, top with the patty, slather the top burger bun with some of the kimchi mayo, place on top and enjoy!

 

ROASTED WALNUT AND BEAN BURGER

Ingredients (makes 2 x 150g patties)

• 80g cooked black beans, drained weight (keep liquid for mayo)
• 80g tempeh, shredded
• 7g tamari
• 1 tsp cider vinegar
• 1 tsp smoked paprika
• 80g red onion, grated
• 5g garlic, grated
• 15g miso
• 2 tbsp vital wheat gluten flour
• 30g walnuts, toasted
• Virgin or light olive oil for frying
• 1 wholemeal or brioche bun
• 1 large pot kimchi
• *optional 1 large slice cheese 

Method

1. Dry the drained beans with a clean towel, then lay them on unbleached parchment on a baking tray with a little space around them.
2. Place in a preheated oven at 180C and roast for about 20 minutes, or until the beans become crunchy on the outside. Remove and allow to cool.
3. Mix all the burger ingredients together (except the oil) and season with pepper. Do not add salt as the tamari and miso are salty.
4. Form into two firm round patties and place them on parchment paper. Place in the fridge uncovered for at least thirty minutes or even overnight if you want to make them the day before.
5. Fry the patties gently on the parchment pieces, in a lightly oiled, ovenproof frying pan on a medium low heat. Resist the temptation to move the burger, but watch the base and when it starts to brown and form a crust (after about five minutes), carefully flip the burger with a fish slice. Put the burger in the oven for five to ten minutes while you prepare the trimmings.
6. Serve with crunchy lettuce, tangy kimchi, a slather of aquafaba mayo.

 

CHARD AND KALE KIMCHI

Ingredients (serves 10)

• 150g rainbow chard (substitute: red chicory leaves)
• 150g kale
• 65g carrot, cut into thin batons
• 50g spring onions or leeks, cut into thin batons
• 30g cloves garlic, peeled
• 50g onion, peeled, roughly chopped
• 150g apple
• 6 tablespoons Korean chilli flakes
• Korean gochugaru flakes
• Pinch hijiki seaweed

Method

1. Gather the raw vegetables, the majority of which should be leafy greens. Cut hard vegetables, leafy green stalks and brassica stalks into matchsticks, cut brassica florets into bite sized pieces and rip leafy greens into large pieces.
2. Wash everything well and drain in a colander.
3. Massage one teaspoon of sea salt into the mixture. Leave for 30 minutes, then pour off any excess liquid.
4. Blend the garlic, onion, apple, pear and chilli flakes to a puree with 120ml of water. Pour the garlic mixture over the greens, add the hijiki seaweed and mix thoroughly.
5. Pour into a clean tub and press down, packing it in tightly.
6. Leave for 3 to 4 days, or until it starts to bubble. 

PURPLE SWEET POTATO FRIES

Ingredients (serves 5)

• 1kg dark purple sweet potatoes
• Sea salt to serve

Method

1. Slice into thin wedges, boil for 1 minute or until al-dente.
2. Fry in extra virgin olive oil at 175C (no higher to avoid smoking the oil).

 

VEGAN KIMCHI AND BLACK BEAN MAYONNAISE

Ingredients

• 50ml bean water from the black beans (or a can of chickpeas) 
• 2 tbsp kimchi juice
• About 200ml extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar

Method

• Take a clean bowl and add the bean water, kimchi juice and a pinch of salt and pepper. Blend with a hand mixer or blender until combined and frothy.
• Whilst blending, pour in the oil in a very slow steady stream. Once the consistency is as you like, stop adding the oil and blend in the vinegar and lemon juice.

Serve the meal alongside your favourite kombucha drink for an additional gut-friendly boost.