Vegan Burger
by Bianca Zapatka
Serves 4
INGREDIENTS
Vegan Burger
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2 tbsp oil divided, for cooking
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1 onion finely diced
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3 tbsp flaxseeds + 3 tbsp hot water
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2 garlic cloves minced
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75g sunflower mince
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½ cup hot vegetable broth to soak the sunflower mince
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½ cup rolled oats or oat flour (gluten-free as needed)
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1 14 oz can kidney beans or black beans (rinsed & drained)
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1 tbsp tomato paste
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1 tbsp cumin powder
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1 tbsp smoked paprika
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½ tsp sea salt
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½ tsp black pepper
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3-4 tbsp vegan BBQ sauce optional for coating
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Simple Burger Sauce
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¼ cup vegan mayonnaise homemade or store-bought
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3 tbsp ketchup
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sriracha optional to taste
METHOD
Heat 1 tbsp of oil in a skillet or non-stick pan over medium heat. Once hot, add the onion and sauté for 3 minutes, or until translucent. Then add the garlic and sauté for another minute, until fragrant. Set aside.
In the meantime, crush or ground the flaxseeds, then cover with 3 tbsp of hot water and set aside.
Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and stir to coat. Set aside.
Put the oats in a food processor or blender and process them into flour.
Add the beans, sunflower mince, flax-egg, sautéed onions, garlic, tomato paste, cumin powder, paprika powder, salt and pepper, and pulse a few times, until a moldable dough forms (but do not purée!). (If it’s too dry, add 1-2 tbsp BBQ sauce). Taste and adjust seasonings as needed.
Form the mixture into 4 burger patties, about 1-inch (2cm) thick (or more to make smaller ones). Set on a plate.
Heat a skillet (or non-stick pan or grill) and cover the bottom (or grill surface) with the remaining oil (or more as needed). Add the burgers and cook for about 5 minutes or until well browned, then flip and cook from the other side, too.
