Meatless Burger Hash brown & Black Bean Burger
If your vegan and burger lover than you will love this meatless burgers hash brown & black bean burger
Hash Brown Burger
Burgers, courtesy of the clever folks at meatless farm, bring a Mexican twist to the classic sandwich, serving a vegan patty between two satisfying sweet potato buns. It’s meat free, made delicious.
Method of making
1 . mix all together the sweet potatoes, garlic, white onion, gluten free flour, Oliver oil, sea salt & black pepper
2 . Use a wide cookie cutter as
, gluten free flour, Oliver oil, sea salt & black pepper
2 . Use a wide cookie cutter as a mould to press thick disks of the hash brown mixture.
Repeat with the rest of the mix.
3 . On a microwaveable plate, cook the disks until they are cooked through roughly 3 minutes on high.
4 . Heat the olive oil in a frying pan and fry the hash browns until they are nice and crispy meanwhile, cook your meatless farm burger according to packet instructions.
5 . Whilst this is going on, mash your avocado with half the lime juice. Mix the other half with the red onion to pickle it a bit, then mix the whole lot together.
6 . Build your burgers. First place down a burger bun, then put some lettuce and tomato on top, guac on top. Finish with a final bun.
- 2 meatless farm plant based burgers
- 2 medium sweet potatoes (shredded & peeled)
- ¼ cup chopped sweet white onion
- 4 garlic cloves (minced)
- 1 ½ tbsp Oliver oil
- ¼cup gluten free flour
- 1 tsp seat salt
- ½tsp fresh ground black pepper
- Oliver oil for frying
- 2 avocados
- 1 lime, juiced
- 1 half red onion
- 1 small red choila, finely chopped
- Salt & pepper
Black bean burger
These black bean burgers are savory, filling & vegetarian. The perfect substitution for meat patty and delicious & health too.
Although Black bean meatless burgers go great with just about any side dish.
- 3 cups cooked black beans, drained and rinsed
- ⅓ cup grated yellow onion*, (about 1/2 medium)
- 2 garlic cloves, minced
- 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 egg**
- 1 cup panko bread crumbs
- Extra virgin olive oil, for brushing
- Cooking spray, if grilling
- Hamburger buns & desired fixings, for serving
Method of cooking
1. In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
2 . Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
3 . Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
4 . Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
5 . Serve with hamburger buns and desired fixing
FOR MORE RECIPE CLICK HERE — Mango Milkshake in 7 minutes | Simple recipe