Vegan Cheeseburger with Black Bean Patty

Ingredients

• 3 tbsp flaxseed meal
• 5 tbsp beetroot juice (+ 4 tsp for drizzling)
• 200 g red onion
• 1 clove garlic
• 150 g Mushrooms
• 2 tbsp olive oil
• 1 tsp salt
• 250 g black beans (canned; drained weight)
• 70 g rolled oats
• 4 tsp nutritional yeast
• 1 tsp Smoked paprika
• 1 tsp cumin powder
• Pepper
• 3 tbsp Soy sauce
• 4 iceberg lettuce leaves
• 1 large tomato
• 100 g pickles
• 4 vegan sesame burger buns
• 4 vegan cheese slices (spicy)
• 4 tbsp ketchup

Instructions

1. 1.

   Let the flaxseeds swell in 5 tbsp beetroot juice.

2. 2.

   Peel and finely dice the onion and garlic. Clean and dice the mushrooms. Heat 1 tbsp olive oil in a pan. Add the onions and mushrooms and sauté for 5-6 minutes over high heat. Sauté the garlic for one minute. Season with salt.

3. 3.

   Rinse and drain the beans. Combine 2/3 of the beans with oats, nutritional yeast, paprika and cumin in a food processor and puree finely. Set aside.

4. 4.

   Briefly chop the flaxseeds, mushroom mix and remaining beans in a food processor, combine with the puree mix and season with pepper and soy sauce. Form four patties and set aside to cook.

5. 5.

   Wash and pat dry the lettuce and tomato. Slice the tomato and pickles.

6. 6.

   Heat the remaining oil in a hot pan, fry the patties for 5 minutes per side at medium heat, remove and keep warm. Slice the buns, toast the cut side down in a hot pan without oil for 1 minute.

7. 7.

   Drizzle the black bean patties with 1 tsp beetroot juice each. Spread the burger buns with 1 tbsp ketchup and fill with lettuce leaf, black bean patty, vegan cheese, tomato and pickle slices.