Black bean veggie burger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4-6 patties
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
For the burger dressing
- 4 tbsp vegan mayo
- 1 tsp tomato ketchup
- 1 tbsp chopped cornichons
- pinch of cayenne pepper
To serve
- sliced tomatoes and red onion
- lettuce leaves
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.
