Black Bean Burger

Ingredients

• 2 tbsp flax seeds
• 2 red onions
• 2 cloves garlic
• 2 tbsp Rapeseed oil
• 240 g black beans (drained weight; canned)
• 1 Carrot
• 40 g fine rolled oats
• 1 tsp tomato paste
• 2 tsp mustard
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 4 whole grain buns (50 g each)
• a handful arugula
• 1 beef tomato
• 1 Avocado
• 1 tsp lemon juice
• 4 sprigs Parsley
• 100 g soy yogurt
• 1 tsp Olive oil

Instructions

1. 1.

   In a bowl mix flax seeds with 3 tbsp water and let soak. Peel the onions and garlic; finely dice one onion with the garlic. Slice the other onion into rings and set aside.

2. 2.

   Heat 1 tbsp rapeseed oil in a pan and sauté the diced onion and garlic over medium heat for 2–3 minutes until translucent. Drain the black beans, rinse cold, and mash with a fork. Peel, wash, and grate the carrot. In a bowl combine onions, garlic, beans, grated carrot, oats, tomato paste, 1 tsp mustard, and paprika; knead together. Season with salt and pepper. Shape the mixture into four patties.

3. 3.

   Heat remaining rapeseed oil in a pan and cook the patties over medium heat for about 3 minutes on each side. Toast the buns as desired while cooking. Rinse and dry the arugula. Wash the tomato, slice it, and set aside. Halve the avocado, remove the pit, scoop out the flesh, cut into strips, and drizzle with lemon juice.

4. 4.

   Wash parsley, shake dry, pluck leaves, and roughly chop. For the sauce mix soy yogurt with remaining mustard, leftover lemon juice, olive oil, and parsley.

5. 5.

   Spread a little sauce on each bottom bun half, then layer with one patty, onion rings, a tomato slice, avocado strips, and arugula. Top with the other bun half and serve the Black Bean Burger.