Description
Here is a great vegetarian/vegan burger version that packs flavor and texture all in one patty, from the crispy surface to that rich velvety interior. Nice zesty notes from the roasted red peppers, and loads of freshness coming from the lettuce and mango black bean salsa. Looking for a lighter, healthy alternative? This is your best bet! Absolutely scrumptious!
Ingredients
- 250 g canned black beans (1 cup packed)
- 50 g uncooked quinoa (1/4 cup)
- 1 carrot 40 g (1/4 cup chopped)
- 2 green onions chopped
- 60 g zucchini (1/2 cup finely diced)
- 1 small clove garlic minced
- a pinch of peperoncino (dried red chili flakes)
- 1 Tbsp nutritional yeast
- 1 Tsp dried oregano
- 1 Tsp fresh rosemary finely chopped
- 3 basil leaves minced
- 1/2 Tsp paprika
- 3 green olives finely diced
- 35 g fine breadcrumbs (1/4 cup)
- Salt and pepper
- Evo oil
Condiment (roasted red pepper sauce):
- 1 long red pepper
- 2 Tbsp evo oil
- Splash of water
- Pinch garlic powder
Garnishes (Mango black bean salsa):
- 65 g canned black beans
- 1 small mango pealed and diced
- 2 small vine tomatoes chopped
- 3 basil leaves finely chopped
- 1 Tbsp mild salsa
- 1 Tsp rice vinegar
- salt and pepper
- 2 brioche hamburger buns
- A few iceberg lettuce leaves
Instructions
Quinoa:
- Cook quinoa in the pot with double the amount of water to quinoa. When it starts to boil, let it cook for 15 minutes. Add a splash of water if needed. Turn off heat and set aside.
Sauteed veggies:
- In a medium saute pan on medium heat, drizzle 2 tablespoons of evo oil. Toss in minced garlic, peperoncino, chopped onion, carrot and zucchini. Let that saute for 4 minutes, then add the oregano, paprika, salt and pepper. Saute for another 2 minutes. Turn off heat set aside.
Black bean mixture:
- In a large food processor pour in black beans. Blitz a few times to break them up. Add sauteed veggies, olives, nutritional yeast, and lastly the cooked quinoa. Do not pour in any water that has been left at the bottom of the pot. Blitz again and then add breadcrumbs and process a few more times until you have a very formable mixture.
- Scoop out into a bowl and cover with plastic wrap. Place in fridge for an hour or overnight.
Forming the patties:
- Take black bean mixture out of the fridge. Scoop 125 g (1/2 cup) and form into a patty. If you have a hamburger patty maker, place mixture in there and press into a round. Place on a dish and finish making the rest of the hamburger patties and then cover and place back in the fridge.
Roasted red pepper sauce:
- Turn grill on high and place pepper on. Char all sides about 10 minutes. Then take off grill and place in a plastic bag. Let cool.
- Take pepper and core and peel all the skin off then sliver.
- Place into a food processor with the evo oil, water, garlic powder, salt and pepper. Blitz until smooth and somewhat thick. Pour into a ramekin.
Mango black bean salsa:
- Place oil the ingredients into a bowl. Drizzle in evo oil and vinegar, give it a good stir, cover and place in fridge.
Cooking the patties:
- Take patties out of the fridge.
- Bring a large saute pan to a med to high heat. Drizzle in evo oil and place black bean patties in. Cook for 6 minutes then turn over and cook for another 6 minutes. Take out of pan and place on a plate.
Assembly:
- Cut hamburger bun in half and toast. Place on a small wood board.
- Spread some of the roasted red pepper sauce on both halves of the buns.
- Place some lettuce on top then the cooked black bean patty.
- Top with the mango black bean salsa.
- Ready to serve.
Notes
Suggested side: We served this with some smashed sweet potato. You could do french fries, potato wedges, roasted potatoes, or a nice salad.