Meera Sodha’s vegan recipe for crispy black bean burgers
This is exactly my kind of recipe. It’s easy, flavourful and, as a bonus, it’s crispy, too. In fact, it’s so simple, you could make the mixture with your eyes closed or, better still, give it to a six-year-old to do (they could also make it with their eyes closed).
- Olive oil
- 2.0 large onions peeled and thinly sliced
- 1.0tsp salt
- 400.0g tin black beans not drained
- 80.0g dried breadcrumbs
- 1.0tsp dried garlic granules
- 1.0tsp dried onion granules
- 1.0tbsp chipotle paste
- 2.0tsp dijon mustard
- 1.0tbsp tomato ketchup
- 4.0 burger buns
- Vegan mayonnaise
- Iceberg lettuce
- Finely sliced tomato
- Put three tablespoons of olive oil in a medium frying pan set over a medium heat and, once it’s hot, add the onion and a half-teaspoon of salt, and cook, stirring often, for 20 minutes, until quite reduced and frazzled.
- Take off the heat.
- Meanwhile, spoon a couple of tablespoons of the liquid (aquafaba) from the tin of beans into a small bowl or mug and set aside.
- Drain and rinse the beans, tip into a large bowl and roughly mash; leave a few whole or in big chunks.
- Stir in the breadcrumbs, garlic granules, onion granules, chipotle paste, mustard, ketchup and a half-teaspoon of salt, then use your hands to mix until well combined; if need be, add some or all of the reserved aquafaba.
- Divide the bean mix evenly into four, roll each piece into a ball, then put them one by one between two sheets of baking paper and press out to roughly 10cm- to 12cm-wide patties (I tend to make mine a wee bit bigger than the burger buns).
- To cook the patties, put two tablespoons of olive oil in a medium frying pan, then fry two of the burgers for about six minutes in total, turning them once halfway, or when the base is crisp and golden.
- Remove and set aside, add another two tablespoons of oil, then repeat with the other two patties.
- To serve, split and toast the buns, spread a generous dollop of mayo over the cut side of the bases and top with a leaf or two of iceberg lettuce.
- Add a bean patty and a couple of thin slices of tomato, and finish with a quarter of the caramelised onions.
- On with the lids and eat immediately.
Crispy black bean burgers
If you like, prep the patties a day in advance and chill until needed.
Prep 10 min Cook 30 min Serves 4.
Prep 10 min Cook 30 min Serves 4.
Olive oil 2 large onions, peeled and thinly sliced.
1 tsp salt 400g tin black beans, not drained
400g tin black beans
80g dried breadcrumbs 1 tsp dried garlic granules 1 tsp dried onion granules 1 tbsp chipotle paste 2 tsp dijon mustard 1 tbsp tomato ketchup
1 tsp dried garlic granules
1 tsp dried onion granules
1 tbsp chipotle paste
2 tsp dijon mustard
1 tbsp tomato ketchup
To serve 4 burger buns Vegan mayonnaise Iceberg lettuce Finely sliced tomato.
Put three tablespoons of olive oil in a medium frying pan set over a medium heat and, once it’s hot, add the onion and a half-teaspoon of salt, and cook, stirring often, for 20 minutes, until quite reduced and frazzled. Take off the heat.
Meanwhile, spoon a couple of tablespoons of the liquid (aquafaba) from the tin of beans into a small bowl or mug and set aside. Drain and rinse the beans, tip into a large bowl and roughly mash; leave a few whole or in big chunks. Stir in the breadcrumbs, garlic granules, onion granules, chipotle paste, mustard, ketchup and a half-teaspoon of salt, then use your hands to mix until well combined; if need be, add some or all of the reserved aquafaba.
Divide the bean mix evenly into four, roll each piece into a ball, then put them one by one between two sheets of baking paper and press out to roughly 10cm- to 12cm-wide patties (I tend to make mine a wee bit bigger than the burger buns).
To cook the patties, put two tablespoons of olive oil in a medium frying pan, then fry two of the burgers for about six minutes in total, turning them once halfway, or when the base is crisp and golden. Remove and set aside, add another two tablespoons of oil, then repeat with the other two patties.
To serve, split and toast the buns, spread a generous dollop of mayo over the cut side of the bases and top with a leaf or two of iceberg lettuce. Add a bean patty and a couple of thin slices of tomato, and finish with a quarter of the caramelised onions. On with the lids and eat immediately.
