Want to add something immaculate to your plant-based menu? Try this Ultimate Vegan Burger, infused with the flavour of our increasingly popular Cape Herb & Spice Smokehouse BBQ Seasoning.
Preheat oven to 180˚C.
Rinse and drain the black beans well.
Place on a baking tray and spread out into an even layer.
Bake for ± 7 minutes until the beans have slightly dried but still retain some moisture.
(This step is crucial - you want to dehydrate the beans a little so the patties are not mushy but you do not want to take them too far or they will not bind well.)
Heat a drizzle of olive oil in a frying pan.
Add the onion and a pinch of salt.
Cook until tender, golden and lightly caramelized.
Set aside.
In the bowl of a food processor add the oven dried black beans, cooked onion, garlic, breadcrumbs and coriander.
Sprinkle in the Cape Herb & Spice Smokehouse BBQ Seasoning.
Pulse until combined and then blend until it holds together.
Divide mixture into 3 ± 180g patties. Shape well.
Place on a baking tray and refrigerate for 30 minutes until firm.
Preheat oven to 200˚C fan on.
Brush chilled patties generously with olive oil on all sides.
Place in the middle of the preheated oven and bake for 10 minutes, flip very gently and bake for another ten minutes. Both sides should be deeply golden brown.
Remove from the oven and place patties on a cooling rack to rest for 5-10 minutes.
This step is very important.
The patties will be very tender and fragile and need this resting time to firm up.
To assemble:
Slice buns in half and toast in butter until golden brown.
Serve in three fun ways:
Add lettuce and place patty on top.
Dollop a generous amount of hummus onto the patty.
Top with roasted red pepper slice.
Finish with the top bun and serve!
Dollop a generous amount of avocado puree onto the patty.
Top with a good layer of kimchi.
Dollop a generous amount of coconut yoghurt sauce onto the patty.
Top with cucumber ribbons and pickled red onions.
*Toppings:
You can purchase readymade pickled onions, roasted peppers, store bought guacamole etc but if you would like to whip the toppings up at home here are some quick easy steps:
*For roasted red peppers:
Slice peppers removing the seeds and membranes.
Place on a baking sheet skin side up and brush with olive oil.
Place under a preheated grill and bake for 10 minutes until blackened and blistered.
Place in a bowl and cover with cling film to steam.
After about 15 minutes, scrape off the skins, slice and serve.
*For quick pickled red onions:
Add one very thinly sliced red onion to a mason / jam jar.
Combine 125ml white wine vinegar, 15 ml sugar and 5ml salt in a small saucepan. Bring to a simmer and pour over the onion.
Cover and chill.
*For a quick avocado puree:
Blend 1 avocado with a squeeze of lemon juice and a pinch of salt.
Blend until smooth.
*For the coconut yoghurt sauce:
Mix a little coconut yoghurt with salt, pepper, a squeeze of lemon juice and a little grated garlic. Mix until smooth.
Preheat oven to 356°F.
Divide mixture into 3 ± 6 oz patties. Shape well.
Preheat oven to 392°F fan on.
Combine 8 Tbsp white wine vinegar, 1 Tbsp sugar and 1 heaped tsp salt in a small saucepan. Bring to a simmer and pour over the onion.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/