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  3. Black bean burger with ginger pickled onions and Alfalfa sprouts
  1. Recipes

Black bean burger with ginger pickled onions and Alfalfa sprouts

This oriental inspired black bean burger with sweet ginger pickled shallots is a delicious veggie burger option for your vegetarian guests.

Black bean burger with ginger pickled onions and Alfalfa sprouts – recipe

Ingredients

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For the black bean burger:

  • Black Beans- Tinned 750 g
  • Banana shallots 150 g
  • KNORR Blue Dragon Szechuan Concentrated Sauce 1.1L 45 ml
  • Chilli flakes 1 g
  • Paprika 2 g
  • Sundried tomatoes 120 g
  • Coriander 40 g
  • Worcestershire sauce 10 ml
  • Salt 6 g
  • Egg 60 g
  • Wholemeal flour 200 g

To prepare the pickle.

  • Stem ginger in syrup 20 g
  • Rice vinegar 150 ml
  • Caster sugar 150 g
  • KNORR Professional Ginger Puree 750g 10 g
  • Banana shallots 150 g

To cook and serve:

  • Brioche Bun 10 pc
  • Little gem lettuce 150 g
  • HELLMANN'S Real Mayonnaise 10L 150 ml
  • Alfalfa Sprouts 150 g

Preparation

  1. For the black bean burger:

    • Drain the black beans.
    • Peel and finely dice the shallots.
    • Slice the sun dried tomatoes.
    • Chop the coriander.
    • Roughly mash the black beans leaving a few beans whole for texture.
    • Add the in shallots, KNORR BLUE DRAGON Szechuan Concentrated Sauce, chilli flakes, paprika, coriander, sundried tomatoes, Worcestershire sauce, and the salt.
    • Mix the ingredients adding the egg and then wholemeal flour to form a burger mix.
    • Form the mix into 10 even sized balls then press into a ring mould to the desired diameter. If necessary use a little extra wholemeal flour to prevent these from sticking.
    • Put the patties onto greaseproof papersquares so they can be cooked on them.

  2. To prepare the pickle.

    • Peel and finely slice the banana shallots on a mandolin.
    • Finely dice the stem ginger.
    • Place the KNORR Professional Ginger Puree, stem ginger, rice vinegar and sugar into a pan and reduce by half.
    • Remove from the heat and pour over the sliced shallots.
    • Allow to cool.

  3. To cook and serve:

    • Remove the base of the little gem and take off the individual leaves. Wash them ready for use.
    • Place the burger onto a hot gill whilst still on the greaseproof paper. Cook for 5 min. turning once to achieve even bar marks.
    • Cut the brioche buns and lightly grill.
    • On the base of the bun add the HELLMANN'S Real Mayonnaise then the little gem lettuce.
    • Place the burger on top the lettuce.
    • Top the burger with the pickled shallots and the Alfalfa sprouts.
    • Place on the bun lid skewer and serve.