Incredibly spicy and fiery vegan burger with unique flavor from red kidney beans, ground almonds and garlic. Topped with fresh lettuce leaves, onions and delicious guacamole. Mexican delicious, filling, just the perfect vegan burger experience.
Melt the coconut oil in a frying pan over medium heat.
15 g Coconut oil
Add the onion and garlic and sauté for 2-3 minutes until translucent.
110 g red onion, 1 Piece Garlic clove
Add kidney beans, almonds, flax meal, oat flour, cumin, smoked paprika, salt, pepper and oat milk to a food processor (e.g. MagiMix) and pulse until a homogeneous mass is formed.
240 g red kidney beans, 130 g almond, 25 g Linseed meal, 45 g gluten free oatmeal, 2 tbspn Cumin, 2 tbspn smoked paprika powder, 1 tbspn Sea salt, Pepper to taste, 30-60 ml Plant milk
Season to taste and add sea salt and pepper to taste. The consistency should be firm but malleable, neither too dry nor too mushy. If too dry, sip more oat milk; if too wet, add more oat flour.
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.
In the meantime, for the GUACAMOLE put all the ingredients in a bowl and mix well, season to taste and set aside.
1 Piece medium tomato, 1 Piece small, 60 ml Lime juice, 1 Bird Eye Chili or other chili of choice, Salt and pepper to taste, 1 Piece ripe avocado
Heat medium sized pan and heat a little coconut oil or frying oil. Separate dough into 4 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, spread guacamole on top and garnish with desired toppings. enjoy!
Red onion, Tomatoes, Leaf salad, Mexican burger sauce, Corn chips, vegan spelt rolls, optional: fresh lime slices for decoration
Patties last 2-3 days covered in the refrigerator, preferably fresh.