Author Notes
This burger, being inspired by Mexican cuisine, is spicy, firm and of course full of delicious black and red beans, duh! It’s everything a burger needs to be. And served with a fresh guacamole, grilled red onion and soft lettuce, you just can’t ask for more… Oh, except for the plantain chips. Plantain. Chips. Yes. —milkingAlmonds
Ingredients
- The Burger Itself
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1 cup
black beans (cooked, rinsed & drained)
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1 cup
red kidney beans (cooked, rinsed & drained)
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1
large white onion
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2
cloves of garlic
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150 grams
walnuts
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150 grams
sweet corn
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2 tablespoons
sriracha
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1 tablespoon
soy sauce
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2 handfuls
cilantro
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100 milliliters
vital wheat gluten
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1 teaspoon
salt and pepper
- The Plantain Chips
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1
plantain
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1
pot of oil
Directions
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Burger: Process the beans in a food processor until chunky but well combined. Transfer to a mixing bowl. Mince the garlic, onion & cilantro in the food processor and proceed to add to the bean mixture. Now process the walnuts as well until chunky. Add to the mix. Add corn, sriracha, soy sauce, salt, pepper and wheat gluten. Mix, mix, mix until very firm. You should be able to form burgers that feel like they won’t fall apart. If they feel like they will, add more wheat gluten. / Shape the burgers and cook on a medium to high heat skillet 3-5 minutes on each side.
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Chips: Remove the plantain skin and shave the plantain with a potato peeler. Add to the hot oil and fry until golden. Transfer to a paper towel lined plate and sprinkle with plenty of salt.
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