Vegan burger patties

Ingredients for 8 servings:

• 3 small onions, diced
• 1 can beans, black or kidney beans (drained weight 265 g)
• 200 g chopped, vegan (ready-made product)
• 50 g soy flour
• salt and pepper
• turmeric
• Paprika powder
• n. B. Oil for frying
• 4 tbsp barbecue sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan patties

First, peel the onion, dice it into small cubes, and sauté it in a little oil over low heat for about 20 minutes until softened. Blend the sautéed onion with the well-drained beans in a blender. Transfer the mixture to a bowl. Mix in the vegan mince and 50g of soy flour, and season to taste with spices such as salt, pepper, turmeric, and paprika. Form a test patty from the mixture. If it falls apart, mix in a little more soy flour. Form 8 patties and fry them in an oiled grill pan or, brushing them with a little oil, on the grill. Brush the seared side of each patty with a little barbecue sauce. The main ingredient in vegan patties is beans, which contain valuable nutrients and are an important source of protein. I use black beans because they give the vegan patties a meat-like color. Alternatively, the patties can also be prepared with kidney beans (red kidney beans). I use soy flour to bind the burgers. Instead of soy flour, breadcrumbs or wheat gluten are also suitable.