Naual Hansen

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BLACKBEAN BURGER

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This is an easy, homemade plantbased version of fast food, very rich in fibers and proteins from blackbeans. It doesn’t require a long period of cooking and preparation if the buns are already pre made or store bought. Food-processor ensures that preparation time will be shorter because of cutting onion and fresh paprika and for blending together all the ingredients. It is nessesary to soak the beans in water the night before.

From this amount of burger ingredients there should be 4 large burger portions, or 2 extra large portions. Stable consistency of burger patties is due to presence of psyllium which has a role of binder, therefore patties don’t fall apart while frying. Use a large lid or alufoil as a cover for the frying pan while frying patties on both sides.

Serve blackbean burgers warm with fresh potato chips, parsnip fries or potato fries, as well as with red-root vegetables fries (made of beetroot and sweet potato).
Those blackbean burgers taste perfect with chili sauce, vegan aioli or mustard. 

Recipe

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Ingredients

Ingredients for blackbean burger patties:
  • 200 gr of dried blackbeans, they should be soaked in water overnight;
  • 1 red onion, chopped (approx. 90 gr);
  • 2 cloves of garlic, finely chopped;
  • 100 gr of fresh paprika, finely chopped;
  • 2 tbsp. of psyllium;
  • 3/4 tsp. of salt;
  • 3/4 tsp. of ground black pepper;
  • 1/4 tsp. of baking powder;
  • 1 tbsp. of onion powder;
  • some rapeseed oil (or sunflower oil) for frying burgers, as well as for heating up buns on frying pan.

Additional ingredients :

  • 4 store bought (or homemade) large vegan buns, sliced in half;
  • 3 fresh tomatoes and 1 red onion, sliced;
  • romaine lettuce or iceberg salad;
  • good vegan cheese, sliced;
  • some ketchup;
  • some vegan mayo.
 
 

Preparation time

10 min.

Cooking time

30 min.

Servings

4 large portions

Instructions

 
Preparation:
 
1. Drain blackbeans of excess water, then put them into the food-processor. Puls several times.
2. Add slices of onion and fresh paprika, continue to pulse until all ingredients are well chopped.
3  Add the rest of ingredients together with seasoning for burger patties into the food-processor and pulse until the mixture is evenly distributed and  finely chopped.
4. Make 4 large burger patties of this amount of mixture.
5. Warm up some oil on a large non-stick frying pan, then add burger patties. Fry them 5-6 min. on each side, cover them with a lid (or with a piece of alufoil) while frying. There should be one or two batches, depending on the size of the frying-pan. Set patties aside while warming up buns and combining burgers.
6. Heat up sliced buns on a bit of oil on a frying pan until they become slightly brown, then take them out. 
7. Place slices of buns on plates, put burger patties on them, put slices of vegan cheese on patties, cover that with top of buns and shortly microwave each plate for 1 min.
8. Remove the top pieces of buns and put sliced tomatoes, onions, salad and ketchup into each burger, then cover again with buns and serve warm immediately.