VEGAN BEAN BURGER BY ALEXANDROS PAPANDREOU

40΄ TIME
2 PORTIONS
2 DEGREE OF DIFFICULTY
Image PRINT

MATERIALS:

Preparation time: 20 minutes
Cooking time: 16-18 minutes

  • 400 g Agrino White Medium Beans (cooked)
  • 1 sweet potato, baked and peeled
  • 1 dry onion, finely chopped
  • 1 tsp garlic powder
  • 1 tsp red chili pepper flakes
  • 3 tbsps parsley, finely chopped
  • 1 tbsp lemon juice
  • 40 g breadcrumbs
  • 30 ml olive oil
  • 50 g flour
  • Salt
  • Freshly ground pepper

 

For the avocado spread:

 

  • 2 avocado, ripe
  • 2 limes, juice
  • ½ dry onion, finely chopped
  • 1 tomato, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • 1 tsp olive oil

 

For serving:

 

  • 4 vegan burger buns
  • 1 carrot, sliced
  • 80 g baby rocket
  • Salt
  • Freshly ground pepper 

 

 

METHOD OF PREPARATION:

We soak the beans for about 8 hours in water, change the water and boil them for about 40’. We drain them and place them in a large bowl, adding the sweet potato. We mash them well with a potato masher. We add the onion, the garlic, the red chilli pepper flakes, the parsley, the lemon juice, the breadcrumbs, the olive oil, the flour, salt and pepper, mix well and firm into patties. We place a non-stick pan on large heat, add 3-4 tbsp olive oil and bake the burgers for about 2-3 minutes on each side. We remove the burgers and place them on an oven plate covered with baking paper and bake them in a preheated oven at 180ο C  for 10-12 minutes. During this time, we peel the avocados and mash them with a fork, adding lime juice, onion, tomato, coriander, salt, pepper and olive oil and stir well. Before serving, we place the ingredients with the following order: bottom bun, avocado spread, carrot slices, burger, baby rocket and finally the top bun.