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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
The Burger Itself
- 1 cup black beans (cooked, rinsed & drained)
- 1 cup red kidney beans (cooked, rinsed & drained)
- 1 large white onion
- 2 cloves of garlic
- 150 grams walnuts
- 150 grams sweet corn
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 2 handfuls cilantro
- 100 milliliters vital wheat gluten
- 1 teaspoon salt and pepper
The Plantain Chips
- 1 plantain
- 1 pot of oil
- 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.
- 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.
- This recipe was entered in the contest for Your Best Burger Recipe