Vegan black bean burgers

Ingredients for 4 servings:

• 250 g beans, black, dried
• 70 g oat flakes
• 1 tsp miso paste
• 3 tbsp flaxseed
• 8 slice(s) of tomato(s)
• 4 burger buns
• e.g. paprika powder
• e.g. garlic powder
• e.g. salt and pepper
• n. B. gherkin(s), sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 30 minutes

rich in protein and fiber

Prepare the black beans according to the package instructions. A good guideline is to soak them overnight, ideally 12 hours, then add plenty of water and bring to a boil and let them steep on the lowest setting for about 1.5 – 2 hours. The beans should be soft for this recipe, so it’s better to let them steep in the water a little longer. Soak the flaxseed in warm water for about 10 minutes. In a food processor, process the oats until finely ground (if you have them, you can also use oat flour). Process the black beans in the same food processor until a smooth paste is formed, or mash them with a potato masher if necessary. Now combine the flaxseed, beans, and crushed flakes, along with the spices and miso paste. Mix everything with wet hands until smooth and form into about 4 equal-sized balls. Heat a pan of your choice over the highest heat. Cut open the burger buns and place them cut-side down in the pan. Toast for about 1-2 minutes (don’t overcook them; the bread should only take on a slight browning). When the buns are done, add a little oil to the pan and add the bean balls. Gently press down with a spatula or spatula until the patties are roughly the size of the buns. Fry for about 5-6 minutes on each side, then top with the tomatoes and pickles. Fill each bun with a patty. Tip: If you like, you can also drizzle with burger sauce or ketchup.