Here’s the main dish in my homage to the USA for 4th July. The inspiration comes via Somer at Good Clean Food (you must visit her blog she shares with 3 other vegan mums – she is the nicest lady you could ever come across and it’s a blog with great stories and yummy recipes that’s well worth following). She blogged about an awesome vegan burger that she found turned out to be veggie. Her praise was so high that I had to give it a go – and she linked to the recipe, so it was just a case of ‘veganising’ and putting a lucysfriendlyfoods slant to the dish.
I have to say they are utterly delicious – a really good texture that holds up well, with a satisfying smoky spice and a kick of heat. The idea of adding crushed tortilla chips rather than breadcrumbs is inspired. These will be definitely be my bean burger recipe to rely on, I will never buy a sawdust patty again!
The Best Spicy Bean Burgers (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
makes 4 burgers
- 1 tin pinto beans, drained but not rinsed (use any beans you like)
- 40g corn tortilla chips, crushed
- 1 shallot, finely chopped
- 4 slices pickled jalapenos, chopped (or more if you like it hot)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 2 tbsps smoky chipotle sauce/chilli sauce
- 1 tsp oregano
- 50g grated vegan cheese (or use cheddar cheese if you can/like)
- salt and pepper, to taste
– Crush the tortilla chips
– In a food processor, pulse the beans, shallots and jalapeno. Make sure you leave some texture.
– Add the other ingredients and mix to combine. Taste and adjust seasoning to taste.
– Turn into a bowl and leave in the fridge for at least 30 minutes for the mixture to firm up and the flavours combine.
– Shape into four even patties.
– Fry in sunflower oil until lightly browned on both sides. Transfer to a baking tray and cook in the oven at 200 Degrees Centigrade/Gas Mark 5 for 15 minutes.
– Serve in a bun with your favourite burger garnishes.