Grilled burger is a hit with most people. The idea that you can choose what you want on it besides the bun and patty makes it extremely child-friendly.
Recipe for vegan grilled burger
Grilled burgers are a hit with most people. The idea that you can choose your toppings outside of the bun and patty makes it highly child-friendly.
If you are vegan, you’re missing a patty – so here’s a way to make a “meat” mixture from ingredients like black beans and rice.
We have the recipe from the book: “Vegan for Beginners“, written by Elizabeth Nebelong.
The book features vegan dishes filled with green proteins. It is for those who want to have meat-free days a few times a week or want to know how to compose nutritious and flavorful vegan dishes.
Servings: person
Vegan Grilled Burger
Grilled burger is a hit with most people. The idea that you can choose what you want on it besides the bun and patty makes it extremely child-friendly.
Ingredients
Burger Steak
- 100 gram Rice cooked
- 100 gram Beans black - prepared (see optional guidance in the note)
- 20 gram Walnuts
- 4.5 gram Oil + some for frying
- 0.5 pcs. Onion
- 1.1 gram Cumin
- 1.2 gram Chili
- 1.2 gram Smoked paprika
- 3 gram Salt
- Pepper from grinder
Suggestions for filling
- 0.5 pcs. Red Onion sliced
- 5 gram Mustard
- 5 gram Ketchup
- 2-3 slices Tomato
- 1 handful Watercress
- 1 pcs. Burger Bun
Instructions
- Run all the ingredients for the burger patty into a "dough" in a food processor or blender.
- Place the dough in the fridge for at least 1 hour.
- Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit).
- Heat up a pan with a little oil.
- Form the cooled dough into a patty, and fry it for 5-6 minutes on each side.
- Warm the burger bun in the oven in the meantime, and serve the burger with your favorite toppings.
- Here, red onions, mustard, ketchup, tomato slices, and garden cress have been used instead of regular lettuce.
Notes
Chickpeas and Beans (Preparation Guide):
Chickpeas and black, brown, and white beans should be soaked in cold water for about 8-12 hours, the water should then be discarded, and they should be cooked in fresh water for 1-2 hours, depending on the type and how tender you want them to be.
You can advantageously cook a larger portion and freeze it in smaller portions.
When you need to use them in one of your meals, take them from the freezer and pour boiling water over them – and they are ready.
Chickpeas and beans, which are cooked and ready to use, can also be purchased canned in all well-stocked supermarkets.
Photo: Stine Christiansen
Chickpeas and black, brown, and white beans should be soaked in cold water for about 8-12 hours, the water should then be discarded, and they should be cooked in fresh water for 1-2 hours, depending on the type and how tender you want them to be.
You can advantageously cook a larger portion and freeze it in smaller portions.
When you need to use them in one of your meals, take them from the freezer and pour boiling water over them – and they are ready.
Chickpeas and beans, which are cooked and ready to use, can also be purchased canned in all well-stocked supermarkets.
Photo: Stine Christiansen