Black bean veggie burger

barbecue black beans calcium folate vegan veggie burger

N/A

Makes 4-6 patties

Source

Ingredients

1 tbsp olive oil, for frying

½ leek, chopped

5 mushrooms, chopped

30g thyme, leaves picked

140g firm tofu, chopped

handful of kale leaves

1 tbsp Dijon mustard

2 tbsp tamari

240g canned black beans, drained

3 tbsp oat bran

2 tbsp cooked brown rice

2 tbsp chopped hazelnuts or walnuts

40g gram flour (optional)

4-6 burger buns

4 tbsp vegan mayo

1 tsp tomato ketchup

1 tbsp chopped cornichons

pinch of cayenne pepper

sliced tomatoes and red onion

lettuce leaves

Method

Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times – don’t over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.

Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.

To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.

Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.