Bean burger patty
Loving barbecues, I needed to come up with a broader variety of foods to put on except for corn, zucchini and mushrooms. I have a cookbook here and adapted one of their recipes so it’s vegan and gluten free.
Here’s my version of bean burger patties:
400g kidney beans, rinsed and tapped dry
1 red onion
1 garlic clove
1 orange paprika
2 tbsp chia seeds
2 tbsp tomato paste
5 leafs basil
5 stems parsley
1 stem oregano
coarse sea salt, black pepper
roasted red pepper powder
vegan sour cream
tray or big plate
Finely dice paprika, carrot, onion, jalapeño and garlic and fry (I only added some water to keep it low fat) until soft and all liquid gone. Add the tomato paste and desired spices (except the fresh herbs) and fry on low for about 5 minutes. Let sit and cool. This is important, otherwise you might hurt yourself.
Chop the herbs. Blend the beans with the chia seeds until you favorite texture and pour in a bowl together with the fried mix and the herbs, mix well.
Form patties and put on a tray or plate, wrap in saran wrap and put in the fridge to cool for at least 2 hours. I let them in the fridge over night so the dough could thicken up and the chia seeds were able to replace the egg thoroughly.
Put on the grill but be careful, the patties might still be very soft.
After grilling the patties, put tomato slices, salad leafs, avocado and vegan sour cream (recipe to be found here). Yummy!