Friday night is burger night in our house. I have been trying out meat-free options for ages now – I am yet to find one that works for me. Generally they all end up too soft and just break up – even when I leave them in the fridge.
I haven’t tried these ones yet but I do have some gluten-free breadcrumbs so I might give it a try today. It is almost impossible to find a vegan and gluten-free patty recipe which might be where my issues are – the gluten free flours might not be binding like the normal flours do.
Anyway these patties have a lot of flavour so it does sound like it would be yummy.
Bean burger with beetroot mayonnaise
Ingredients
For the patties
- 1 can kidney beans
- 1 onion diced
- 1 tbsp olive oil
- 2 to matoes crushed or pureed
- 1 tsp paprika
- 3 tbsp soya sauce or tamari
- 80 g oat flakes
- 1 tbsp nutritional yeast flakes
- 5 tbsp bread crumbs
- 3 tbsp white flour
- salt to taste
- pepper to taste
For the beetroot mayonnaise
- 50 ml soya milk
- 1 beetroot
- 150 ml rapeseed oil
- 1 tbsp lemon juice
- 2 tsp mild mustard
- salt to taste
- pepper to taste
Instructions
For the patties
- Rinse the kidney beans and drain them. Then transfer into a bowl and mash with your hands or a potato masher.
- In the meantime, roast the onions in the oil for a few minutes.
- Add all other ingredients to the bowl with the mashed beans and mix well.
- With wet hands, form patties and put them on a baking tray layered with baking paper. Bake at 200°C for about 10 minutes and let them cool.
- To finish cooking them, roast in the pan or in a grill-pan for 2-3 minutes.
For the beetroot mayonnaise
- Using a stick blender, blend the beetroot and soya milk until smooth. Add the rest of the ingredients and blend until it reaches a mayonnaise consistency.
- Add salt and pepper to taste and chill in the fridge.
Do you have a vegan burger patty recipe that you like to make?
