Vegan Burger with black bean patty & lingonberries
It's sad, but most of the burgers always look the same: stacked with meat, cheese, lettuce, ketchup, gherkins, and onions. A classic cheeseburger, you almost get on every corner in the city. But especially a burger is a super changeable dish to experiment and exchange ingredients.
So for our vegan Black Bean Burger, we banned ketchup and replaced it with sweet and sour lingonberry jelly, used regional lamb's lettuce instead of watery iceberg lettuce and made the black bean patties by ourself. The result is a proper and delish burger, which is ready in 30 minutes! We also used onions, gherkins, and soft burger buns, which comes out as a perfect combination that could become one of our favorites. We hope your guests will be impressed by the homemade patties like our guests were!
fritz kola supported us with this recipe. We developed this burger in combination with their fruity, sweet, and organic rhubarb spritzer. It consists only NFC (not from concentrate) juice and is made from local rhubarb. Besides, it's vegan, gluten-free and can be found in spätis, beverage retailers and supermarkets.
Vegan Burger with black bean patty & lingonberries
Ingredients
- 4 vegan burger buns
- 100 lingonberry jelly in a glass
- 150 ml plant-based mayonnaise
- 50 g lamb's lettuce
- 4 slices of vegan sliced cheese
- 2 onions
- 4 gherkins
Black Bean Patty
- 1 can of black beans (400 g / 295 g drained weight)
- 1 garlic clove
- 1 onion
- 1 tbsp tomato paste
- 1 tsp soy sauce
- 1 tsp liquid smoke
- 2 tbsp mustard
- 4 tbsp rolled oats
- salt & pepper
- oil for frying
Instructions
- Drain the black beans in a sieve and rinse with water. Then pat dry with a kitchen towel.
- Pour black beans into a bowl and mash with a fork.
- Peel the onion and garlic, dice and add to the beans.
- Now add all remaining ingredients for the patties: 1 tbsp tomato paste, 1 tsp soya sauce, 1 tsp liquid smoke, 2 tbsp mustard, 4 tbsp rolled oats and salt and pepper.
- Mix with your hands and form into four patties.
- Heat a pan with oil and fry the burger patties from one side until crispy and brown. Then turn each patty and place a slice of vegan cheese on each one of them. Now put a lid on the pan, so the cheese melts. Wait for 2-3 minutes, so the patties also turn brown from the other side.
- Now prepare all the toppings for the burger: Peel the onions and cut them into rings, slice the gherkins lengthwise, and wash the lamb's lettuce.
- Spread 2 tbsp plant-based mayonnaise on each bottom bun. Top with lamb's lettuce, a black bean patty, onions, and gherkin slices. Spread 2 tbsp of lingonberry jelly on each top bun – enjoy!
