Burger always go! At least that is my attitude and what about you? It is the middle of April and when I look out of the window I see sun. Yuhuu! Finally, it’s over with the cold, gray days and the long winter coats. It’s time to enjoy the sun and fire up the grill. I promise you I will bring you another “grill ready” burger shortly. With this Recipe I have not yet tested grilling on a real charcoal grill, but will do so shortly. Do you have tips, tricks and suggestions for vegan grilling? Yes, then please share your experience at the very bottom in the comments.
A vegan burger with cocoa? Does it taste good?
The idea with the cocoa came to me in the “passing”, because I discovered another savory recipe with cocoa beans. It’s worth a try, I thought, and off we went. Black beans and oatmeal form the basis for the pattie. After all, there always has to be something that creates a good bond and in my kitchen, oatmeal has definitely stood the test of time.
Here are my top 3 binders for vegan burger patties:
- Oatmeal = has excellent absorption and swelling properties and therefore provides excellent binding. You can buy ready-made oatmeal, but I grind it myself with my food processor. Note for intolerances: There are also gluten-free oatmeal in all well-stocked (organic) supermarkets.
- Flax meal = I discovered only recently and is made from the seeds of the flax plant. It is rich in fiber and vegetable protein. During production, the partially oiled seeds are ground and the ingredients are thus particularly well broken down. Its good swelling properties make it a wonderful fit for making burger patties.
- Black beans = provide a great solid substance and are particularly high in easily digestible protein. In addition, beans contain a lot of vitamins, including B1, B2 and B6. In addition, there is plenty of magnesium, potassium, iron and phosphorus.
This burger recipe also impresses with delicious steamed vegetables and the numerous spices. As a special highlight, I add a handful of walnuts to the dough for a tart and crunchy note.
It’s vegan time baby
Now there is really only one thing left to do. Heat the pan, Burger bun slice and prepare the side dishes. Oh yes, inviting a few friends is sometimes also a very fine thing.
The hearty vegan burger with black beans and cocoa is:
- Easy to manufacture
- Firm consistency
- Extremely tasty
What goes with this Burger ? Smoky coconut chips, French fries, homemade burger patties, and a Favorite Salad . If you want to make a low carb version of this, then I recommend replacing the rolls with large lettuce leaves.
Well did you get a craving for this hearty vegan burger? I wish you a lot of fun with the re-cooking and of course I am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
hearty vegan burger with black beans and cocoa
FOR THE PATTIES:
- 15 g Frying and baking oil
- 110 g red onion finely chopped (equivalent to a medium onion)
- 1 Garlic clove finely chopped
- 100 g red bell bell pepper diced
- 60 g Carrot cut into fine slices
- 7,5 ml Tamari Soy sauce, ½ tsp salt
- 15 ml maple syrup or other liquid sweetener
- 25 g Linseed meal or replace with oatmeal or coarsely ground flaxseed
- 45 g gluten free oatmeal or already finished flour
- 15 g Tomato paste
- 15 g Almond paste or any other nut butter
- 240 g black beans drained and washed (equivalent to a can or jar of 400g before draining).
- 1 tbspn Cumin ground
- ½ tbspn Oregano ground
- ½ tbspn Paprika powder
- Optional: ¼ tsp liquid smoke optional but highly recommended
- 50 g Walnut kernels 1 handful
- 1 tbspn Cocoa powder
- ½ tbspn Sea salt
- Pepper to taste
- Red onion cut into rings
- Tomatoes sliced
- Pickles sliced
- Leaf salad
- Burger sauce
- Melt the oil in a frying pan over medium heat.15 g Frying and baking oil
- Add the onion and garlic and sauté for 2-3 minutes until translucent.110 g red onion, 1 Garlic clove
- Add bell bell pepper and carrot and continue to saute. Deglaze with tamari (soy sauce), set aside and allow to cool briefly.100 g red bell bell pepper, 60 g Carrot, 7,5 ml Tamari
- Add maple syrup, flax meal, oat flour, tomato paste, almond paste, black beans, cumin, oregano, paprika, steamed vegetables and optional liquid smoke to a food processor and pulse until a homogeneous mixture is formed.25 g Linseed meal, 45 g gluten free oatmeal, 15 g Tomato paste, 15 g Almond paste, 240 g black beans, 1 tbspn Cumin, ½ tbspn Oregano, ½ tbspn Paprika powder, Optional: ¼ tsp liquid smoke, 15 ml maple syrup
- Add steamed vegetables, walnut kernels and cocoa and pulse again until desired consistency is achieved. Season to taste and add sea salt and pepper to taste.1 tbspn Cocoa powder, ½ tbspn Sea salt, Pepper to taste, 50 g Walnut kernels
- Form into a ball, place in a bowl and cover and refrigerate for 30 minutes. The patty mixture should be really nice and firm now.
- Heat medium sized pan and heat a little coconut oil or frying oil. Separate dough into 6 equal portions and shape into burger patties. Ideally, use a burger press to help.
- Sear for about 3-7 minutes on each side until desired browning is achieved and patties are nicely done.
- Slice open spelt roll, top with lettuce leaves, place patty on top and garnish with desired toppings. enjoy!
- Patties last 2-3 days covered in the refrigerator, preferably fresh.Red onion, Tomatoes, Leaf salad, Burger sauce, vegan spelt rolls, Pickles