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Create the ultimate vegan burger with Violife

As tasty and versatile as the real thing, Violife’s delectable range of dairy alternatives make plant-based eating easier than ever

7 mins read time  |  Written by Kayleigh Giles

At one time, adopting a vegan diet may have meant missing out on some of your favourite foods, but not anymore. If you’re looking for a tempting cheese, dairy or butter substitute, it doesn’t get much better than Violife’s range.

The UK’s leading vegan alternative to cheese brand, Violife has lovingly crafted 33 dairy-free products for you to enjoy. Everything is 100% vegan and fortified with vitamin B12, plus it’s completely free from dairy, soya, gluten, lactose, nuts, preservatives, and emulsifiers – Violife really is the brand for everyone!

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Plant-based pleasures

This innovative range now also includes the decadent new Le Rond Camembert Flavour, with its oozy, melt-in-the-middle centre and the same indulgently creamy taste of your usual camembert. You’ll also want to try the tempting Mozzarella Flavour Round Slices, Tex-Mex Flavour Grated and Viocreme, Violife’s vegan alternative to cream.

If you're looking for a versatile butter alternative, give VIOBLOCK a whirl. Ideal for spreading, cooking and baking, it’s made from a smooth blend of coconut oil, sunflower oil and rapeseed oil and will work as a 1:1 butter replacement in pretty much any recipe. There’s also the light and creamy Viospread, which is perfect spread over toast and crackers or melted over pancakes and vegetables.

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Ready to witness the power of plant-based food for yourself? Give this hearty vegan burger a go. Made with punchy harissa and fragrant herbs and spices, it’s a real flavour-packed crowd pleaser!

Spicy vegan burger

Hands-on time 35 mins  Oven time 13 mins   
 Easy    Serves 6    Vegan

Ingredients
  • Bunch spring onions, roughly chopped
  • 1 red chilli, roughly chopped
  • 1 clove garlic, roughly chopped
  • 400g can black beans, rinsed and drained
  • 400g can chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 70g panko breadcrumbs
  • 2 tbsp plain flour
  • 1 tsp salt
  • 200g Violife Mature Cheddar Flavour Slices
  • 200g Violife Creamy Original
  • Handful flatleaf parsley, finely chopped
  • Juice ½ lemon
  • 1 tbsp harissa
  • 6 wholemeal burger buns, halved
  • 60g rocket leaves
  • 100g cooked beetroot, thinly sliced
  • Jar cranberry sauce
Method

1.  Heat the oven to 180°C fan/gas 6 and line a baking tray with non-stick baking paper. Put the spring onions, chilli, garlic, black beans, chickpeas, paprika, cumin, breadcrumbs, flour and salt into a food processor. Add 50ml water and whizz until it’s halfway between smooth and chunky, so you can see bits of the pulses but they’re not whole.

2.  With wet hands, divide the mixture into 6 patties and put on the prepared baking tray. Bake for 10 minutes, then remove from the oven and top each patty with a Violife slice. Return the patties to the oven and cook for a further 3 minutes until melted.

3.  To make the raita, mix the Violife Creamy Original, parsley, lemon juice and harissa in a bowl, then season to taste. Warm the buns through in the oven, then spread some raita on top of each burger bun base. Top with rocket leaves, beetroot slices, and the patty, then finish with a dollop of cranberry sauce. Add the burger bun top, then serve.

  • Bunch spring onions, roughly chopped
  • 1 red chilli, roughly chopped
  • 1 clove garlic, roughly chopped
  • 400g can black beans, rinsed and drained
  • 400g can chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 70g panko breadcrumbs
  • 2 tbsp plain flour
  • 1 tsp salt
  • 200g Violife Mature Cheddar Flavour Slices
  • 200g Violife Creamy Original
  • Handful flatleaf parsley, finely chopped
  • Juice ½ lemon
  • 1 tbsp harissa
  • 6 wholemeal burger buns, halved
  • 60g rocket leaves
  • 100g cooked beetroot, thinly sliced
  • Jar cranberry sauce

1.  Heat the oven to 180°C fan/gas 6 and line a baking tray with non-stick baking paper. Put the spring onions, chilli, garlic, black beans, chickpeas, paprika, cumin, breadcrumbs, flour and salt into a food processor. Add 50ml water and whizz until it’s halfway between smooth and chunky, so you can see bits of the pulses but they’re not whole.

2.  With wet hands, divide the mixture into 6 patties and put on the prepared baking tray. Bake for 10 minutes, then remove from the oven and top each patty with a Violife slice. Return the patties to the oven and cook for a further 3 minutes until melted.

3.  To make the raita, mix the Violife Creamy Original, parsley, lemon juice and harissa in a bowl, then season to taste. Warm the buns through in the oven, then spread some raita on top of each burger bun base. Top with rocket leaves, beetroot slices, and the patty, then finish with a dollop of cranberry sauce. Add the burger bun top, then serve.

To check out the Violife range and discover more recipe inspiration, just click below!

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