Directions
For the patties
Preheat the oven to 200 °C. Strain the beans, rinse and let them drain. Roughly chop the mushrooms and onion with the bamix® SliceSy® and the chopping blade. Fry in a pan with a little oil and leave to cool.
Peel the garlic clove and wash and seed the peppers. Roughly chop the sweet pepper, garlic and mushroom-onion mixture with the bamix® SliceSy® and the chopping blade and put in a bowl with the beans. Add olive oil and paprika powder and mix well with the bamix® multipurpose blade.
Spread the mixture on a baking tray lined with baking paper and bake in the oven for 15 minutes. Wash the spring onion, cut into rings and put in a bowl with the tomato paste and salt. Add three quarters of the oven-baked vegetables and purée finely with the bamix® multi-purpose blade. Add the remaining oven-baked vegetables and the breadcrumbs and mix well. Form 4 patties from the mixture.
Heat the rapeseed oil in the pan over medium heat and fry the patties on both sides for 4 to 5 minutes until crispy. After flipping, place 1 slice of vegan cheese on each patty and cover the pan so that the cheese melts.
Topping
For the topping, wash the lettuce leaves and tomato; peel the onion. Slice the tomato, gherkins and onion. Slice the burger buns and toast in the toaster until golden brown. Spread vegan mayonnaise on all bun halves and assemble each burger in the following order: lettuce, tomato, patty, gherkin and onion. Finish it off with the top half of the bun.
For the patties
- 400 g black beans from the can
- 3 tbsp oat flakes
- 200 g shiitake mushrooms
- 2 pcs red onions
- 1 pc bell pepper
- 2 tsp olive oil
- 1 tsp hot paprika powder
- 1 pc garlic clove
- 1 pc escallion
- 1 tbsp tomato concentrate
- 1 tsp dark miso paste
- 2 tsp salt
- 60 g breadcrumbs
- 1 tbsp canola oil
Topping
- 4 slices of vegan cheese
- 4 sheets lettuce
- 1 pc tomato
- 1 pc red onion
- 2 pcs gherkins
- 4 mugs burger buns
- 4 tsp vegan mayonnaise
