BEAN BURGER
4
50 min
| Ingredients | Number |
|---|---|
| Patties: | |
| black beans | 400 g (drained weight: 240 g) |
| garlic | 23 g |
| red onion | 51 g |
| tomato paste | 1 tbsp |
| parsley (fresh) | 25 g |
| mustard | 1 tsp |
| soy sauce | 2 tbsp |
| oatmeal | 90 g |
| walnuts | 45 g |
| cumin | 1½ tsp |
| ground coriander | 1 tsp |
| chili powder | 1 tsp |
| pepper | 1 tsp |
| black pepper | ½ tsp |
| salt (if necessary, depending on the salt content of the soy sauce) | |
| Burger sauce: | |
| pickles | 35 g |
| vegan Mayonnaise | 2 tbsp |
| vegan Sour Cream | 2 tbsp |
| lemon (juice) | ½ |
| red onion | 19 g |
| sugar | 1 pinch |
| Sriracha | 2 tbsp |
| Salt to taste | |
| To assemble: | |
| vegan burger buns | 4 |
| toppings of your choice |
"Forget everything you thought you knew about vegan burgers – this one changes the game!"
2017 in Tenerife – an open-air event, great music, beautiful weather, and then that moment: I take a bite of a bean burger and I'm speechless. Until that day, I was convinced that plant-based burger patties just couldn’t taste good. But this one? Too good to be true. I couldn’t resist going straight to the stand for a second one. While I was there, I asked the chef about the ingredients. And then came the surprise: beans, oats, mustard, sugar – sugar?! Ingredients I’d never expect in a burger patty. But it was exactly this mix that made all the difference.
Since then, I’ve worked on my own version, adjusting quantities and adding ingredients – and what came out of it is, for me, the best bean burger. What really takes it to the next level: an unbeatable sauce made from vegan mayonnaise, Crème Vega, Sriracha, red onions, and pickles.
Another bonus: These burgers aren’t just a flavor highlight, they’re also packed with plant-based proteins and fiber.
PERSONAL RECOMMENDATION
Oats provide the perfect consistency – the trick is to let the bean mixture rest so everything binds together and becomes nice and firm. So please, don’t skip the resting time! Patience pays off. Pro-tip: If the mixture is too loose, just add a little more ground oats and let it rest again until it firms up.
This burger reaches its full potential with jalapeños for a slight heat, vegan cheese, fresh tomatoes, and crunchy lettuce. That way, every bite is the perfect mix of spice, creaminess, and freshness.
PREPARATION
- Prepare the patty mixture: Grind the oats into a fine flour in a blender or food processor. Then add the black beans, onion, garlic, parsley, mustard, soy sauce, and tomato paste. Blend everything until a smooth mixture forms.
- Season and shape: Add the walnuts and spices to the mixture and pulse again until it holds together but still has some texture. Knead the mixture well with your hands and let it rest for 20 minutes. Then shape it into four patties and let them rest for another 15 minutes to firm up.
- Make the sauce: Finely chop the pickles and red onion. Add all the sauce ingredients into a bowl and mix well. Adjust the taste with salt and sugar.
- Fry the patties & melt the cheese: Heat some oil in a pan and fry the patties on both sides until golden brown. Remove the patties from the pan, clean it briefly, and return the patties to the pan without oil. Place vegan cheese slices on top, add a small splash of water, and cover the pan. Wait 1–3 minutes until the cheese melts from the steam.
- Assemble the burger & enjoy: Lightly toast the burger buns in the oven. Spread the sauce on both halves. Then top with iceberg lettuce, jalapeños, and the cheesy bean patty. Add any additional toppings you like, close the burger – and enjoy!