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.
Vegetarian
Summer
Main courses
Ingredients
Black bean burger with ginger pickled onions and Alfalfa sprouts
−
+
£81.67
For the black bean burger:
Black Beans- Tinned
/g
750.0 g
0%
Banana shallots
/g
150.0 g
0%
Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L
/ml
45.0 ml
0%
Chilli flakes
/g
1.0 g
0%
Paprika
/g
2.0 g
0%
Sundried tomatoes
/g
120.0 g
0%
Coriander
/g
40.0 g
0%
Worcestershire sauce
/ml
10.0 ml
0%
Salt
/g
6.0 g
0%
Egg
/g
60.0 g
0%
Wholemeal flour
/g
200.0 g
0%
To prepare the pickle.
Stem ginger in syrup
/g
20.0 g
0%
Rice vinegar
/ml
150.0 ml
0%
Caster sugar
/g
150.0 g
0%
To cook and serve:
Brioche Bun
/pc
10.0 pc
0%
Little gem lettuce
/g
150.0 g
0%
HELLMANN'S Real Mayonnaise 10L
/ml
150.0 ml
0%
Alfalfa Sprouts
/g
150.0 g
0%
/
For the black bean burger:
-
Black Beans- Tinned 750.0 g
-
Banana shallots 150.0 g
-
Knorr Professional Blue Dragon Szechuan Concentrated Sauce 1.1L 45.0 ml
-
Chilli flakes 1.0 g
-
Paprika 2.0 g
-
Sundried tomatoes 120.0 g
-
Coriander 40.0 g
-
Worcestershire sauce 10.0 ml
-
Salt 6.0 g
-
Egg 60.0 g
-
Wholemeal flour 200.0 g
To prepare the pickle.
-
Stem ginger in syrup 20.0 g
-
Rice vinegar 150.0 ml
-
Caster sugar 150.0 g
To cook and serve:
-
Brioche Bun 10.0 pc
-
Little gem lettuce 150.0 g
-
Alfalfa Sprouts 150.0 g
Preparation
-
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.
-
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.
-
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.
