Veggie Big Macs

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  • 2 tins black beans in salted water, rinsed and drained
  • 2 spring onions, finely chopped
  • 2 tbsp parsley, finely chopped
  • 1 tsp salt
  • 1 large egg
  • 100g dried breadcrumbs
  • 2 tbsp sunflower oil, for frying

For the sauce:

  • 1 tsp white wine vinegar
  • 1 tsp pickle brine
  • 1/2 tsp sweet smoked paprika
  • 1/2 cup mayonnaise
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dijon mustard

For the bun:

  • 6 pre-sliced burger buns (1 1/2 per person)
  • 8 slices american cheese
  • lettuce, shredded
  • chopped white onion


  1. Pop your black beans on a roasting tray and roast at 190°C for 20 minutes. Bring out and leave to cool. Add remaining burger ingredients and mash well with a fork. Grab a lump with your hand and shape into a flat patty (the same width as your burger bun). Fry in hot sunflower oil until a little crisp- flip, repeat and remove.
  2. Mix together all of the sauce ingredients.
  3. Toast your burger bun halves. Put a little sauce on the base of a bottom burger bun. Top with onion, lettuce and cheese. Now a patty and pickles. Repeat, topping the second patty with gherkin and a little more sauce.
  4. DIG IN!