Description
This burger made of black beans and brown rice is vegan, gluten free, soy free and made in less than 30 minutes.
Ingredients
Scale
Black bean burgers
- 1/2 cup cooked brown rice
- 1 tsp + 1 tbsp olive oil
- 1/2 red onion
- 1 1/2 cups can black beans, rinsed and dried
- 3 tsp ground flax seeds
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 1 tbsp tomato paste
- 1 tsp dry thyme
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- 3 sun dry tomatoes
- 1 tbsp walnuts
Grilled red pepper sauce
- 1/2 red pepper
- 1 tsp olive oil
- 1/4 cup cashew
- 1/4 cup soy cream
- 1/2 tsp maple syrup
- 1 tsp apple cider vinegar
- 1/2 garlic clove
- 1/8 tsp ground white pepper
- a pinch of chili flakes
- a pinch of salt
To serve
- 2 burger buns, gluten free if necessary
- Fresh lettuce or baby spinach
- Pickles
- Vegan cheese, I’ve used Jay & Joy “Jack Pimenté” almond cheese
Instructions
Black bean burgers
- Cook the brown rice according to the instructions, drain and allow to cool down.
- Heat 1 tsp olive oil in a skillet over medium heat. Once hot, add the chopped red onion and cook for 1-2 minutes. Set aside.
- Open the black bean can, rinse and dry them using paper towel to remove all the excess moisture. Place the black beans in a food processor or blender and mix until a smooth and creamy purée forms. Add the ground flax seeds, apple cider vinegar, maple syrup, tomato paste, thyme, smoked paprika, cumin, pepper, salt, and mix to combine.
- Then add the brown rice, sautéed onions, roughly chopped sun dry tomatoes and walnuts and pulse a few time to break and incorporate the big chunks. Don’t over-mix as we want to keep some texture and small crunchy bites in the burgers.
- Transfer the mixture to a mixing bowl. Divide the mixture into 2 even big balls or 4 smaller ones and form into round patties using your hands or using a cup or ring mold.
- Heat a pan over medium heat. Once hot, add 1 tbsp of olive oil and place the burgers. Cook for 4-5 minutes over medium heat, gently moving the burgers time to time to prevent them to stick to the pan. Then carefully flip and cook for 4-5 minutes on the other side. Once the burgers are nicely grilled on each side, remove from the heat and set aside.
Grilled red pepper sauce
- Preheat the oven to 400F and line a baking tray with baking paper.
- Wash, dry the red pepper and cut into large strips. Lay the red pepper strips skin up on the lined baking tray and drizzle the olive oil on top. Baked for around 15 minutes until the skins start to brown. Then remove from the oven and allow to completely cool down. Once chilled, remove the skin from the red pepper strips using your hands or a knife.
- Place the baked red pepper along with all the remaining ingredients in a blender and blend until creamy. Taste and adjust the seasoning to your preferences. Transfer to a mixing bowl.
Assembly
- Preheat your oven to 400F.
- Halve the buns. Assemble your burger starting with the bottom bun half, a spoon of grilled red pepper sauce, the burger, pickles and vegan cheese. Don’t put the hat on top. Place the open burger and the bun hat on a baking tray and place in oven for about 5 minutes to grill and melt the cheese.
- Then remove from the oven, add the lettuce or baby spinach on top and finish with the bun hat. Enjoy !