A testament to the versatility of vegan cuisine, these burgers take the humble black bean and transform it into a mouth-watering patty packed with flavour and texture. Infused with the spicy kick of chilli garlic sauce and a blend of aromatic spices, each burger is a celebration of conscious eating without compromising on satisfaction.
Ingredients:
- 1 (15 ounce) tin of black beans, drained and rinsed
- 3 baby carrots, grated (optional)
- ⅓ cup minced sweet onion
- ¼ cup chopped green bell pepper (optional)
- 1 tablespoon minced garlic
- 3 tablespoons chilli garlic sauce (such as Sriracha®), or to taste
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon shellfish seasoning (such as Old Bay®)
- ¼ teaspoon salt
- ¼ tsp ground black pepper
- 2 slices whole grain bread, broken into small crumbs
- ¾ cup unbleached flour, or to taste
Method of cooking:
In a large bowl, purée the black beans until almost smooth. Stir in the grated carrots, chopped sweet onion, chopped green pepper, chopped garlic, chilli-garlic sauce, chilli powder, ground cumin, seafood seasoning, salt and black pepper.
In a small bowl, mix the cornflour with warm water to make a paste. Pour this into the black bean mixture. Add the breadcrumbs and mix well. Gradually add the flour until the mixture is sticky but firm enough to form patties.
Divide the mixture into equal portions and shape into patties about ½ inch thick.
Heat a non-stick frying pan over a medium heat. You can either lightly oil the pan or use cooking spray. Place the patties in the pan and cook for about 4-5 minutes on each side or until nicely browned and firm.
Serve the burgers on wholemeal buns with your favourite toppings such as lettuce, tomato, avocado and an extra drizzle of chilli-garlic sauce if you like.
