October 8, 2020
Nothing beats a great black bean burger and we think this fab creation from laura_hobby_baker is bliss. Makes 6-8 Burgers
Rinse your canned Black Beans well, then place on a lined tray in a pre-heated oven at 160 degree. Allow them to gently dry for 15 minutes turning over half way through. This ensures no soggy burger patties.
Making your own Vegan Worcestershire sauce is simple and so tasty! In a small bowl add 1.5 teaspoons each of apple cider vinegar, soy sauce & hoisin sauce, then give mixture a good mix.
In this vegan recipe chickpea water is used as the 'binder' instead of egg that is used in traditional black bean burger vegetarian recipes.
Vegan Smoky Sauce
1First step is to prepare the burger mixture. Use a frying pan to saute the Nuttelex, onion, garlic, capsicum with the spices and cook on a medium heat till lovely and soft and slightly reduced. Then remove from stove top and set aside to cool.
2When mixture is completely cooled add all the vegan Worcestershire sauce (recipe above), the oven dried and now cooled black beans, oat flour, crumbled vegan feta & chickpea water and mix together so everything is evenly incorporated.
3Now using a 1/3 measuring cup, portion out the patties -gently pressing mixture tight to ensure they hold together. Then place on a lined tray and let them sit in the fridge uncovered to air dry for an hour or longer if time permits you.
4Next, pan fry the patties in Nuttelex. You will need roughly 2 tablespoons of Nuttelex for each pattie - as you need to cook for a couple of minutes on each side to achieve a light to medium crust.
5To assemble the burgers toast the buns in a clean fry pan or under the grill, then butter with Nuttelex. Next add a dash of the smoky sauce, then layer with the black bean pattie, lettuce, tomato & thinly sliced red onions.
6Enjoy 😊 PS. Leftovers will keep in the fridge up to 5 days.