Vegan Bean Burger with Beetroot Mayonnaise

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.

ProVeg

Bean burger with beetroot mayonnaise

Print Recipe Pin Recipe

Ingredients Method

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

Method

 

For the patties

1. Rinse the kidney beans and drain them. Then transfer into a bowl and mash with your hands or a potato masher.
2. In the meantime, roast the onions in the oil for a few minutes.
3. Add all other ingredients to the bowl with the mashed beans and mix well.
4. 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.
5. To finish cooking them, roast in the pan or in a grill-pan for 2-3 minutes.

For the beetroot mayonnaise

1. 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.
2. Add salt and pepper to taste and chill in the fridge.

Do you have a vegan burger patty recipe that you like to make?