Loaded Double Red Bean Burgers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 931
- Total Fat
- 44
- Saturated Fat
- 5
- Carbohydrates
- 106
- Dietary Fiber
- 27
- Sugar
- 22
- Protein
- 37
- Cholesterol
- 0
- Sodium
- 1832
- Total: 30 min
- Active: 30 min
Ingredients
Red Bean Burgers:
Three 14-ounce cans red kidney beans, drained and rinsed
1/4 cup plus 2 tablespoons olive oil
6 cloves garlic, crushed
3 red bell peppers, finely chopped
1/4 cup plus 2 tablespoons vegan Worcestershire sauce (no anchovies)
1/4 cup plus 2 tablespoons nutritional yeast flakes
3 tablespoons tamari or soy sauce
1/2 cup plus 1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons milled flaxseed mixed with 3 tablespoons boiling water
6 vegan cheese slices
Assembly:
1/4 cup plus 2 tablespoons tomato ketchup
1/4 cup plus 2 tablespoons vegan mayo
3 tablespoons American (yellow) mustard
6 burger buns, split and toasted
2 tablespoons jarred sliced pickled jalapeños, drained
2 avocados, sliced
2 large tomatoes, sliced
1 red onion, sliced into rounds
Mixed salad leaves
Directions
Special equipment:
a flat griddle pan- For the red bean burgers: Add the drained red kidney beans to a wide sauté pan and dry-fry for 3 minutes to get rid of some moisture, so the texture of the burger has more bite.
- Stir in 1/4 cup of olive oil, the crushed garlic and chopped red peppers. Cook 2 to 3 minutes, until softened.
- Now add the Worcestershire sauce, nutritional yeast flakes and tamari. Mix them in and sauté for 1 or 2 minutes, until the liquid evaporates.
- Take off the heat and stir in the flour, followed by the flaxseed mixture. Mash until it comes together. Then shape (using hands) to form 12 burger patties; I like them thinner and wider.
- Add the remaining 2 tablespoons olive oil to a flat griddle and when hot add 4 of the patties and cook for 2 minutes on each side, until crisp and dark brown.
- Remove from the pan, stack 2 burgers on top of one another with a cheese slice in between. Keep warm whilst you cook the remaining 2 batches.
- For the assembly: Spread the ketchup, vegan mayo and mustard on the toasted buns, then add burger stacks followed by fixings of your choice.
Cook’s Note
These are also great on the BBQ.