Steamed Black Bean Burgers
Steamed Black Bean Burgers
Ingredients
1 stalk celery, chopped
1 onion, finely chopped
1 clove garlic, minced
200g black beans, soaked overnight
1 large egg, lightly beaten
1 tablespoon cumin powder
1/2 cup wholegrain bread crumbs
Rock salt and pepper
1 onion, finely chopped
1 clove garlic, minced
200g black beans, soaked overnight
1 large egg, lightly beaten
1 tablespoon cumin powder
1/2 cup wholegrain bread crumbs
Rock salt and pepper
Method
1. Cook the black beans in a pressure cooker with water for 5 whistles and leave for 40 minutes.
2. Warm olive oil in a large frying pan over a medium to high heat. Add the celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and sauté for 1 minute longer.
3. Pour beans into a large bowl and use a fork or potato masher to mash into a thick paste. Scrape vegetables from frying pan into bowl. Stir in egg, cumin and bread crumbs. Season with salt and pepper. Use your fingers to form into 4 burgers. Shallow fry with more olive oil for a few minutes until dark on each side. Serve on whole-grain buns with lettuce, tomato and sliced onion.
2. Warm olive oil in a large frying pan over a medium to high heat. Add the celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and sauté for 1 minute longer.
3. Pour beans into a large bowl and use a fork or potato masher to mash into a thick paste. Scrape vegetables from frying pan into bowl. Stir in egg, cumin and bread crumbs. Season with salt and pepper. Use your fingers to form into 4 burgers. Shallow fry with more olive oil for a few minutes until dark on each side. Serve on whole-grain buns with lettuce, tomato and sliced onion.
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