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Vegan Bean Burger Recipe

  • Easy 22 Ingredients
  • 30 min Prep 20 min - Cook 10 min
  • Coups 4 Servings

INGREDIENTS

  • 1 cupful walnuts
  • 1 chopped onion
  • 1 teaspoon of  garlic(crushed)
  • 1 tablespoon of Oil of Olive
  • Approx. 500g Canned Black Beans(drained)
  • 2 Tablespoon of Paste of Tomato
  • 1/2 teaspoon full Salt
  • 1/4 teaspoon of Black Pepper(Grounded)
  • 1/2 cup Flour
  • 2 Tablespoon of Olive Oil (for Frying)
  • 2 Tablespoon of Vegan Barbecue Sauce (for Basting)
  • 1/2 teaspoon of smoked Paprika
  • 1/2 teaspoon of Coriander Powder
  • 1/2 teaspoon full Cumin
  • 1/2 teaspoon of Powdered Onion
  • 1/2 teaspoon of Powdered Garlic

Optional Servings

  • Lettuce
  • Guacamole
  • Sliced Red Onion
  • Pickles
  • Hamburger Buns
  • Sliced Tomato

DIRECTIONS

  1. Put the walnuts in a food processor and churn until they crumble into a fine powder and put the contents in a mixing bowl. Now put the onion, garlic alongside oil of olive to a frying pan so as to sauté till the onions go soft. Now put the cooked mix in a food processor alongside smoked paprika, black beans, tomato paste, coriander powder, cumin, powdered onion, powdered garlic salt, and black pepper. Churn the mixture until it obtains a smooth texture. Transfer it to a bowl along with the walnuts.
  2. Add the flour in the bowl and mix. Arrange the batter on a baking tray and cut it into 4 pieces. It is up to the cook to whether cut it into circles in the form of patties or to let it remain. When done, keep the baking tray in the freezer for 30 minutes so that it hardens.

  1. Now add the oil of olive in the frying pan and light the gas. After the pan turns hot add the patties and keep frying for about 5 minutes and then flip the patty. Continue the process until the patty turns a crisp brown color and a sizzling sound is heard. Add a brush of barbecue sauce to the parties after it has cooled down to add a bit of the tang necessary. Finally serve the dish with lettuce, pickles, onions, tomatoes etc. stacked between hamburger buns.

NOTES

  • It is essential to note that the amount of flour to be used while making the patty or afterward depends on the consistency of the mix so formed i.e. it is up to the cook to add more flour if the mixture seems a bit moist.
  • Further, the buns are crispy on the outside and soft on the inside. To make them more firms it is advised that the amount of mix to make a patty should be lessened.
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