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Nick Hodges’ veggie (and vegan!) burger recipe

It’s time to jump on the barbeque bandwagon this month. Need some inspiration? Executive Chef Nick has been digging through The Working Boat’s secret cookbook, to share with you our delicious veggie burger recipe. This tasty treat – which goes hand in hand with summery beach BBQs – is also vegan friendly.


1 butternut squash, small dice
800g butter beans
1 small red onion, fine dice
1 stick of celery, fine diced
½ bulb of garlic, fine dice
1 tablespoons chopped basil
1 tablespoons chopped thyme
1 tablespoons chopped parsley
½  red chilli, finely chopped
25ml olive oil
1 tablespoon sea salt
1 tablespoon cracked black pepper
¼ tablespoons Cajun spice
4 heap tablespoons gram flour


Blanch the squash until tender. Sieve and cool – do not refresh.

Place the squash and add the butter beans into a thick bottom saucepan. Dry the mix on the side of a low heat evaporating any excess water. With a hand masher break down the beans creating a thick mash.

Sauté the rest of the ingredients slowly. Do not colour, just soften the vegetables.

Mix these ingredients in with the squash and beans.

Mix in the gram flour to finish the burger mix. Check the seasoning and adjust to how you like it.

Mould into shapes.

Seal each burger in an oiled hot non-stick pan.

Allow to cool a little before scoffing, and enjoy! We love these burgers cooked al fresco on a barbeque and served in a brioche bun with avocado, sweetcorn relish and chargrilled halloumi.

Don’t forget The Working Boat’s weekly burger special every Wednesday, where you can tuck into any of our burgers and sink a pint of your choice for just £9.95. 

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