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RED KIDNEY BEANS VEGAN BURGER

Hamburguesa vegana

I stopped eating read meat about six years ago and sometimes I do eat some meat, but very rarely. If I’m out with friends who crave burgers I would usually go for a vegan alternative in the menu. I had never tried to make them at home, however. So today I’m sharing this recipe with you: red kidney beans vegan burger.

I decided to use red kidney beans and pumpkin seeds. If you are looking for a healthy and delicious recipe, take note, because this may just be what you need.

Vegan burger

INGREDIENTS for 6 burgers

For the bread

400 gr wheat flour

120 ml beetroot purée (we’ll make it)

110 ml whole milk

60 gr unsalted butter

20 gr white sugar

20 gr salt

10 gr brewer’s yeast

 

Filling

200 gr red kidney beans

50 gr cashew nuts

50 gr pumpkin seeds

2 tsp cumin powder

1 tsp curcuma powder

1 tsp garlic powder

 

Sauce

One natural yogurt

Extra virgin olive oil

Salt

Za’atar

red kidney beans burger

METHOD

For the bread

Peel a fresh beetroot and bake it at 150ºC (300ºF) for 35 minutes. When it has cooled completely, chop it and add water. Depending on how ripe it is add more or less water. 

Now, in a small saucepan melt the butter and add the milk.

Then, put the sugar and the yeast in a big bowl until the latter melts on its own. Hereafter, add the flour, milk and butter mix and 120 ml of beetroot purée. Mix thoroughly and put the dough on a flat surface and knead. Give it an elongated shape and cut into 6 “slices”. Make a small ball with each and place on a baking dish with baking paper and covered with plastic wrap, making sure it doesn’t touch the dough. Place a small glass of water in the lower part of the oven, which has been pre-heated to 30-35ºC (85-95ºF), for 40 minutes or until it doubles in size. 

Remove the plastic wrap and bake again, this time at 150º (300ºF) for 30 more minutes and later, take out of the oven.

 

Now let’s make the burger: 

Soak 200 gr of red kidney beans overnight. Cook the next day for 40 minutes over medium heat and strain. 

Roast two aubergines for 30 minutes at 150ºC (300ºF). Peel them and let them cool. Put in a mincer, add the cashew nuts, the pumpkin seeds, the curcuma, the cumin and the garlic powder. Mince everything together and then add the beans. You don’t want to completely mince the beans, so just do it for a few seconds.

Rub your hands with olive oil and shape the patties, then bake them for 30 minutes at 150ºC (300ºF)

While the patties bake let’s make the sauce. Put the yogurt in a bowl and add a dash of olive oil, a pinch of salt and a bit of za’atar.

Assemble the burgers, add lamb’s lettuce, sprouts, the yogurt sauce and a slice of tomato as shown in the pics and…buon appetito!!

 

Are you going to prepare it? Don’t hesitate in tagging me on Instagram to see your red kidney beans vegan burger! 

Another vegan recipe here.

 

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