Black Bean Vegan Mini Burgers Food

SUPER SIMPLE VEGAN BLACK BEAN BURGERS

Steps:

• Preheat Oven to 425°F.
• Use either the cooked black beans or 1 15.5 oz can but not both and use either instant oatmeal or coarsely grind the old-fashioned oats in a food processor or coffee grinder and use those.
• Drain and rinse the black beans.
• Mash the black beans coarsely. You want some half beans and bean pieces left. If you mash them too much your burgers will fall apart.
• Add the spices and liquid smoke and mix to combine.
• Add the oatmeal and mix until it has a uniform texture.
• Measure 1/3 cup portions and shape into patties.
• Place your patties on a greased or parchment paper lined cookie sheet.
• Bake for 7-10 minutes until color changes and they appear crispy.
• Carefully flip burgers.
• Bake until remaining side appears crispy. It should take about 7-10 minutes.

BLACK BEAN VEGAN MINI-BURGERS

Steps:

• If you're going to be baking them, preheat the oven to 200°C / 400°F
• Chop up the ginger, green onions and mushrooms finely, and sauté in about half of the olive oil until the mushrooms are wilted and brownish.
• In the meantime, chop up the nuts. Add to the sauté pan to toast a bit.
• If using the fermented black beans, chop finely until they're almost a paste.
• Reserve a couple of spoonfuls of the beans. Mash up the rest of the beans with a masher or in the food processor. Put the fermented black beans in and process until it's fairly smooth. Add the spice and rice flour and process again. Add the sautéed vegetables, the reserved beans and the nuts, and pulse-process until mixed (you want some of the texture to remain).
• Divide the mixture into 8 to 12 portions. With moistened hands, make into flat little patties.
• If baking in the oven, oil a baking sheet and then brush the tops with a bit more oil. Bake for about 10 minutes, flip then bake 5 minutes more.
• If cooking in a frying pan, heat up the pan with the rest of the oil. Fry the burgers until crispy, carefully flip over and fry the other side.
• In the meantime, mix the sauce. Brush the sauce onto the hot burgers, or serve separately for dipping.
• Good hot or at room temperature.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

BLACK BEAN VEGGIE BURGER

Steps:

• 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.