This vegan bean burger has so much protein you could slap it across peoples’ faces the next time they ask you that question about getting enough protein again. Okay, maybe not. That sounds too violent and we’re all about compassion here. Maybe, instead, you could make this for them so they can slap themselves in bewilderment as to how good it tastes. Seriously though, this is it! It’s the bomb.
The key to making the world’s best bean burger is to get the perfect texture and consistency for the bean mixture. Too dry and it won’t bind. Too wet and you’ll have sludgy bean patties that are un-flippable and will just break when on the frying pan. The trick is to slightly undercook some of the beans. This is where you’ll get the nice slightly chewy texture that we all love in a good burger. It’s genius, I know. I was proud of myself too.
Because we need such a specific level of done-ness (or cook-ness, if that’s a word), we can’t just use canned beans. Therefore you’ll need to use dried beans (both soaked and un-soaked to get the maximum flavour and texture) so it does take a while to make. So what? You don’t get to create the world’s best bean burger in less than 30 minutes. Rome wasn’t built in a day. I recommend you make this ahead of time because you can freeze the patties (this recipe makes you 16-20 patties) and defrost them whenever you feel like a burger. Cool? Let’s built Rome.
World’s Best Bean Burger (makes 16-20 patties)
- 1 cup of dried blackbeans – unsoaked
- 1 cup of dried chickpeas – soaked overnight
- 1 cup of rolled oats
- 2 tsp. salt
- 4 cloves of garlic, diced
- 1 medium size onion, diced
- 2 tsp. ground coriander
- ½ tsp. cumin powder
- ½- 1 tsp. salt (start with ½ a tsp and add as required)
- 1 tsp. pepper
- Burger bun or bread roll
- Large swissbrown mushroom, grilled
- Tomato, thinly sliced
- Cos Lettuce, leaves shredded
- Cucumber, thinly sliced
- Vegan mayonnaise
- Rinse and drain black beans. Place beans in a pot, add 1 tsp of salt and fill up with water until beans are submerged by about 2-3 cm of water. Cook for 1 hour and 20 minutes.
- Rinse and drain chickpeas. Place chickpeas in another pot, add 1 tsp of salt and fill up with water until beans are submerged by about 2-3 cm. Cook for 1 hour (notice the chickpeas’ cooking time is shorter than the black beans). It will look a tad undercooked but this is what we want.
- Meanwhile heat olive oil in a pan, add garlic and onion and sautéed until fragrant. Set aside.
- Place 1 cup of oats and 1 cup of water in small pot. Bring to boil, lower the heat and simmer for 5 minutes.
- Rinse cooked black beans and chickpeas with cold water and transfer them into the food processor. Add the sautéed onion and garlic, cumin, ground coriander, ½ tsp salt and ½ tsp pepper. Pulse beans until resembles coarse crumb. Be Ccareful not to over-process the beans. I used my Cuisine Companion (with the chopping blade) and only pulsed 5 times. You want the mixture to still have chunks of beans or peas in there, not turn the whole thing into mush.
- Add more salt or pepper if required. Take a small handful of the mixture and shape into patties. Place on a tray and chill for about an hour.
- To cook the patties – lightly fry in olive oil for 2-3 minutes each side, turning once, or spray with cooking spray and bake in the oven for 20 minutes, turning halfway.
- Assemble the burger. Layer the base with lettuce leaves and add grilled mushroom, slices of tomato, cucumber, salad a drizzle of your favourite vegan mayonnaise and top with the bean burger patties.
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