BOSH!'s vegan burger and flat fries

Bosh! are back and showing us the power of the plant! Whether you’re vegetarian, vegan or just looking to eat a little less meat, their vegan burger and crispy flat fries are so full of flavour they will leave you wanting more.

Recipes from BOSH! Healthy Vegan by Henry Firth and Ian Theasby

Not-that-naughty Burger

Serves: 2


For the smoky relish

½ small red onion

1 small garlic clove

1 small fresh red chilli

150g cherry tomatoes

½ tbsp olive oil

¼ tsp smoked paprika

½ tbsp tomato puree

1 tsp maple syrup

½ lime

Salt and black pepper

For the burger patties

130g sweet potato

½ onion

2 tbsp olive oil

85g pre-cooked brown rice

1 tbsp breadcrumbs

Pinch of salt

Pinch of ground black pepper

Pinch of ground cumin

Pinch of smoked paprika

2 tsp plain flour

130g tinned black beans

For the burger sauce

1½ tbsp plant-based yoghurt

½ tsp sriracha

¼ tsp yellow mustard

½ tsp red wine vinegar

To serve

20g dairy-free cheese

1 beef tomato (or slices

from 2 different colour beef tomatoes)

1 small shallot

2 medium wholemeal burger buns (about 80g each)

4 lettuce leaves


Preheat oven to 200°C.

  • First, make the smoky relish: Peel and dice the red onion. Peel and grate the garlic. Rip the stem from the chilli, halve it lengthways, remove the seeds, then finely dice. Quarter the tomatoes.

  • Heat the olive oil in the frying pan over a medium heat. Add the onion and a pinch of salt and cook, stirring, for 4-5 minutes. Add the garlic and chilli and stir for 1 minute. Add the tomatoes, smoked paprika, tomato puree and soy sauce. Stir the ingredients together and simmer for 15 minutes, stirring occasionally to prevent the relish catching at the bottom of the pan. Add the maple syrup. Remove from the heat, squeeze the lime juice into the relish, taste and season to perfection with salt and pepper. Transfer to a bowl and set aside, and wipe out the pan.

  • Next, cook the sweet potato for the burger patties: Peel the sweet potato and cut into 2cm cubes, put on a lined baking tray and bake for 30 minutes.

  • Make the burger sauce: Put all the ingredients in a bowl and stir to combine. Put the sauce to one side.

  • Peel and finely chop the onion for the burger mixture. Pour half the oil into the clean frying pan, add the onion and fry for 8-10 minutes until very soft, then transfer the onion to a large bowl and wipe out the pan.

  • Now, make the burger patties: Remove the sweet potato from the oven and put it in the food processor, add the rice, breadcrumbs, salt, pepper, cumin, garlic powder, smoked paprika and flour. Rinse the black beans, add them to the food processor, then whizz to a thick paste. Scrape the paste into the bowl with the onion and mix everything together with a spoon. Add the remaining oil to the pan and put it on a medium-high heat. Divide the burger mixture into two and use your hands to mould them into patty shapes, place the patties in the hot pan and fry for 3 minutes on each side, until golden.

  • While the burgers are cooking, preheat the grill. Grate the dairy­ free cheese. Cut two 5mm-thick slices from the beef tomatoes, keeping the remaining tomato for another recipe. Peel and finely chop the shallot. Sprinkle the dairy-free cheese on the burgers in the pan during the last minute of cooking, so it melts. Cut the burger buns in half and toast under a hot grill, cut side up, for 1 minute, until golden.

  • Time to build the burgers and serve: Spread a teaspoon of burger sauce over the cut side of the top half of the burger bun. Spread 1½ tablespoons of relish on the bottom half (if you have any left over, put it in an airtight container in the fridge and eat within 5 days). Place the burgers on the salsa-covered bottom half of each bun. Sprinkle over the finely chopped shallot. Lay the tomato slice(s) and lettuce over the burgers. Close the lids of the burgers, plate them up and serve immediately with our Frisbee Fries.

Frisbee fries

Serves: 2


150g new potatoes

½ tbsp olive oil

chilli flakes, to taste


Preheat oven to 200°C

  • Slice the new potatoes into 3-4mm­ thick discs

  • Add the olive oil to a mixing bowl along with a pinch of salt and pepper and some chilli flakes. Put the potato slices in the bowl and toss to coat.

  • Spread the potato slices out on a lined baking tray, and bake in the oven for 20-25 minutes, turning them once after 15 minutes, until golden and crispy