A damn fine vegan black bean burger that ticks all the boxes. Moist, firm, tasty as heck and of course numero uno - it doesn't fall apart when cooking!
1tablespoontomato sauce, (ketchup - check label if gluten free)
1teaspoonground cumin
1teaspoonsmoked paprika
½teaspoonblack pepper
½teaspoonsalt
Pinch of cayenne pepper or chilli flakes, optional
Panko crumbs, to coat (gluten free if required), optional
Instructions
Mix chia seeds with 3 tablespoon of water and set aside for 5-10 minutes to thicken. Stir to loosen a bit - the mixture will be very thick and gloopy.
Roughly mash black beans.
Add all ingredients (except the panko crumbs) and mix well to combine. You want to make sure the chia seeds are evenly mixed through.
Using your hands, roll mixture into six even sized balls and flatten into a pattie shape, about 1.25cm (0.5in) thick.
If using, press patties into panko crumbs on both sides. Put finished patties on a plate or baking tray, and into the fridge to firm up for an hour or two.
When ready to eat, pan fry until golden on both sides.
Notes
Nutrition information is calculated for the patties only (does not include oil for pan frying, burger buns or burger fillings).