Making black bean and okara burger patties was inspired by an episode of Jamie Oliver where he used mushrooms (which I'm allergic to) and black beans to make slider patties.
INGREDIENTS (this made 8 patties, the size of standard egg ring mould)
A
400g tin black beans (annalisa organically farmed)
1 spring onion (dice)
1T ground coriander
1t salt
2t sunflower seeds
2t chia seed
B
2T korean pancake powder
1 small round tub okara (dry fried)
C
Burger buns*
Mustard/mayo*
Sliced cheese*
Lettuce/salad leaves of your choice
Tomato sliced
Pickles (I used mini cucumber)
Tomato sauce
*choose your vegan options!
METHOD
Pulse blend ingredients A
In a large bowl mix ingredients A with ingredients B until well combined
Use egg rings to mould mix into pressed firm circles
Use a spatula to hold mix in the mould and bring to over a heated saucepan
Drop the mix out of ring into the saucepan
Shallow fry in oil on medium high heat (7) for 2 mins on each side adding oil as required
Drain on paper towels
At this point, you can freeze any patties you are not using
Otherwise, slice your burger buns in half
Toast the cut inside of each burger bun on your dry saucepan
Put mustard/mayo on the inside of the top piece of the burger bun, then the lettuce/salad, then sliced tomato
Put tomato sauce on the inside of the bottom piece of the burger bun, then a hot burger pattie, then a slice of cheese, then pickle
Flip the top of the burger on to the bottom burger layers... if you are game, double stack another burger patty in there!
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