Day 27: best vegan burgers ever, stuffed with flavour and healthy ingredients. Made from scratch, but quick, easy and foolproof. Serve with baked potatoes and a salad, or perhaps some quick roast vegetables, plus some egg-free mayonaise spiced up with chilli powder.
best bean burgers
220 gr canned kidney beans (drained weight)
220 gr canned black eye beans (drained weight)
1 small onion, finely chopped
1 stick of celery, finely chopped
1 carrot, finely chopped
1 tbsp plus 1 tsp vegetable oil
1 tsp cumin
1 tbsp tomato puree
salt and pepper
75 gr oats
handful of lettuce, to serve
Fry the vegetables in 1 tbsp of oil over a low heat until softened. Add the beans, cumin, tomato puree and some salt and pepper. Simmer for 15 minutes.
Now mash with a potato masher or a fork until you have the desired level of beaniness v smoothness. Turn into a bowl.
Pulse the oats in a food processor until reduced to a rough flour and stir into the bean mixture. Check the seasoning, then form into 4 burgers with your hands.
Heat a frying pan until hot and add the tsp of oil. Fry the burgers until toasted brown on both sides, about 8 minutes.
Split the rolls, stuff with some lettuce and place a burger in each. Serve hot.