Over the last few weeks we have worked hard to make the perfect veggie burger made from black beans. In the beginning the burger was fine, it was edible but not the best. We knew we could improve it and now we have! This recipe is now perfect and has been tried and tested on family and friends. We have had excellent feedback from both meat-eaters and vegetarians alike and we are now very happy with the result. Paired with a simple seeded wholemeal bread bun and some salad you can’t go wrong, although it can still be a filling and satisfying meal all by itself.
With a food processor this burger is so easy to bring together. All you need to do is cook the rice, process it along with the rest of the ingredients, form into patties and fry!
Before we became vegan we all didn’t really eat that many black beans at all, but now we’ve realised just how wonderful they can be. Not only in burgers, but in lots of other meals too. Black beans are great for digestive health, and if eaten regularly they can be really good in preventing certain cancers. A lot of bean burgers that we’ve tried before have been quite dry, but because of the sundried tomatoes and rice this one isn’t at all. We prefer to use brown rice for this but feel free to use any other rice that you would like, the same goes for the flour. 🙂
|Black Bean And Sundried Tomato Burgers|| |
- Makes 6-8 burgers
- For The Burgers:
- 1 380g (230g) Box or tin of black beans, drained and rinsed
- 100g Brown basmati rice
- 3 Garlic cloves, crushed
- 1 Red onion, quartered
- 3-4 tbsp Sundried tomatoes
- 2 tbsp Tomato puree
- 1-2 tbsp Brown rice flour, plus extra for making into burgers
- 1 tbsp Curry powder
- 1 tsp Chilli powder
- 1 tsp Mixed herbs
- 1-2 tbsp Nutritional yeast flakes (optional)
- Himalayan pink or sea salt and pepper, to season
- Olive oil, for frying
- To Serve: (optional)
- Fresh seeded wholemeal bread bun
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced red onion
- Ripe sliced or mashed avocado
- Vegan mayo (we like Plamil's egg free mayo from Holland & Barrett's)
- Boil the rice in stock or water for about 25-30 minutes until cooked. We prefer to cook the rice in stock because it adds more flavour.
- Put all of the ingredients into a food processor and process until fully combined.
- Form the burgers into patties and on a clean work surface or plate, roll into the flour until they're fully coated.
- On a low to medium heat in a medium sized frying pan, fry the burgers in the olive oil until golden brown. Serve on its own or on a fresh bread bun with some salad and burger fillings. Our favourites include iceberg lettuce, tomato, red onion, sliced or mashed avocado, and vegan mayo!