Vegan Cheeseburger with Black Bean Patty
Ingredients
for 4 servings
3 tbsps flaxseed
5 tbsps beet juice (+ 4 teaspoons to drizzle)
7 ozs red onions
1 garlic clove
6 ozs button mushroom
2 tbsps olive oil
1 tsp salt
9 ozs black beans (can; drained weight)
5 tbsps old fashioned oats
4 tsps nutritional yeast
1 tsp ground paprika (smoked)
1 tsp ground cumin
pepper
3 tbsps soy sauce
4 iceberg lettuce
1 big tomato
3 ½ ozs pickled cucumber
4 vegan sesame burger bun
4 vegan cheese (spicy)
4 tbsps ketchup
Preparation
Kitchen utensils
1 mini food processor, 1 slotted spatula, 1 skillet
Preparation steps
Let flaxseed soak in 5 tablespoons of beetroot juice.
Peel onion and garlic and chop finely. Clean the mushrooms and cut into small cubes. Heat 1 tablespoon of olive oil in a frying pan. Add the onions and mushrooms and fry over a high heat for 5-6 minutes. Fry the garlic for one minute. Season with salt.
Rinse the beans and let them drain. Finely puree 2/3 of the beans together with oat flakes, yeast flakes, paprika powder and cumin in the multi chopper. Take out and put aside.
Chop the flaxseed, mushroom mix and remaining beans briefly in the multi chopper, fold into the puree mix and season with pepper and soy sauce. Form four patties and put aside until roasted.
Wash the lettuce and tomato and pat dry. Cut tomato and cucumber into slices.
Put the rest of the oil in a hot pan, fry the patties at medium heat for 5 minutes on each side, remove and keep warm. Cut the rolls open, fry them with the cut side down in the hot pan without oil for 1 minute.
Sprinkle each black bean patties with 1 teaspoon beetroot juice. Spread each Burger Buns with 1 tbsp. ketchup and cover with lettuce leaf, black bean patty, cheese substitute, tomato and gherkin slices.
