Meera Sodha’s vegan recipe for crispy black bean burgers | The new vegan

This is strictly my roughly recipe. It’s simple, flavourful and, as an advantage, it’s crisp, too. In reality, it’s so easy, you have to make the mix together with your eyes closed or, higher nonetheless, give it to a six-year-old to do (they might additionally make it with their eyes closed). The secret’s the black beans, as a result of they crisp up completely, and the condiments, which supercharge the flavor. There is one small catch, even though: the onions want caramelising till they’re jammy, and able to best the patty. You don’t have to try this, however I’m right here to inform you that it’s profitable (particularly if there’s a six-year-old already making the burgers).

Crispy black bean burgers

If you prefer, prep the patties an afternoon upfront and kick back till wanted.

Prep 10 min
Cook 30 min
Serves 4

Prep 10 min
Cook 30 min
Serves 4

Olive oil
2 massive onions, peeled and thinly sliced
1 tsp salt
400g tin black beans, no longer tired
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

To serve
4 burger buns
Vegan mayonnaise
Iceberg lettuce
Finely sliced tomato

Put 3 tablespoons of olive oil in a medium frying pan set over a medium warmth and, as soon as it’s scorching, upload the onion and a half-teaspoon of salt, and cook dinner, stirring regularly, for 20 mins, till rather lowered and frazzled. Take off the warmth.

Meanwhile, spoon a few tablespoons of the liquid (aquafaba) from the tin of beans right into a small bowl or mug and put aside. Drain and rinse the beans, tip into a big bowl and more or less mash; depart a couple of complete or in large chunks. Stir within the breadcrumbs, garlic granules, onion granules, chipotle paste, mustard, ketchup and a half-teaspoon of salt, then use your fingers to combine till neatly mixed; if want be, upload some or the entire reserved aquafaba.

Divide the bean combine flippantly into 4, roll each and every piece right into a ball, then put them separately between two sheets of baking paper and press out to more or less 10cm- to 12cm-wide patties (I generally tend to make mine a wee bit larger than the burger buns).

To cook dinner the patties, put two tablespoons of olive oil in a medium frying pan, then fry two of the burgers for approximately six mins in overall, turning them as soon as midway, or when the bottom is crisp and golden. Remove and put aside, upload some other two tablespoons of oil, then repeat with the opposite two patties.

To serve, cut up and toast the buns, unfold a beneficiant dollop of mayo over the lower aspect of the bases and best with a leaf or two of iceberg lettuce. Add a bean patty and a few skinny slices of tomato, and end with 1 / 4 of the caramelised onions. On with the lids and consume right away.