Bettina Campolucci Bordi
Chef, author and founder of Bettina’s Kitchen shares a plant-based burger that everyone will love
Black bean veggie burgers
Try making these satisfying plant-based burgers that are packed with umami flavours. They freeze really well and are ideal for frying or grilling.
SERVES 4-6 PREP 20 mins
COOK 10 mins EASY V
1 tbsp olive oil, for frying
½ leek, chopped
5 mushrooms, chopped
30g thyme, leaves picked
140g firm tofu, chopped handful of kale leaves
1 tbsp Dijon mustard
2 tbsp tamari
240g can black beans, drained 3 tbsp oat bran
2 tbsp cooked brown rice
2 tbsp chopped hazelnuts or
walnuts
40g gram (chickpea) flour (optional) 4-6 burger buns sliced tomatoes, sliced red onion
and lettuce leaves, to serve
For the dressing
4 tbsp vegan mayo
1 tsp tomato ketchup
1 tbsp chopped cornichons pinch of cayenne pepper
1 Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for 5 mins over a medium heat. Stir in the mustard, tamari and half of the black beans. Transfer to a blender and pulse a few times, leaving the mixture quite chunky
( be careful not to over-blend). Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well. 2 Divide the mixture into four-six evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then gently roll the patties in the flour to coat. To make the dressing, mix all the ingredients together in a bowl, then set aside. Fry the patties for 4-5 mins on each side until crisp on the outside. Slide the patties into the buns with the sliced tomatoes, red onions, lettuce and a dollop of the burger dressing.
GOOD TO KNOW vegan • fibre
PER SERVING (4) 488 kcals • fat 20g • saturates 2g •
carbs 55g • sugars 4g • fibre 8g • protein 19g •
salt 2.5g