VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Black bean veggie burger

Preparation and cooking time

• Prep:20 mins
• Cook:10 mins
• Easy
• Makes 4-6 patties

Try making these satisfying veggie burgers as a meat-free treat – they freeze well and are perfect for grilling on the barbecue

488kcal

Ingredients

• 1 tbsp olive oil, for frying
• ½ leek, chopped
• 5 mushrooms, chopped
• 30g thyme, leaves picked
• 140g firm tofu, chopped
• handful of kale leaves
• 1 tbsp Dijon mustard
• 2 tbsp tamari
• 240g canned black beans, drained
• 3 tbsp oat bran
• 2 tbsp cooked brown rice
• 2 tbsp chopped hazelnuts or walnuts
• 40g gram flour (optional)
• 4-6 burger buns

For the burger dressing

• 4 tbsp vegan mayo
• 1 tsp tomato ketchup
• 1 tbsp chopped cornichons
• pinch of cayenne pepper

To serve

• sliced tomatoes and red onion
• lettuce leaves

Method

STEP 1

Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times – don’t over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.

STEP 2

Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the paties in the flour to coat.

STEP 3

To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.

STEP 4

Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.

and as always have a chilled day from the Viking