BLACK BEAN VEGGIE BURGER

Black bean veggie burger image

Try making these satisfying veggie burgers as a meat-free treat - they freeze well and are perfect for grilling on the barbecue

Provided by Bettina Campolucci Bordi

Categories Dinner

Time 30m

Yield Makes 4-6 patties

Number Of Ingredients 20

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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
4 tbsp vegan mayo
1 tsp tomato ketchup
1 tbsp chopped cornichons
pinch of cayenne pepper
sliced tomatoes and red onion
lettuce leaves

Steps:

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.
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.
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.
Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.

Nutrition Facts : Calories 488 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium