Ingredients
For the black bean burger:
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Black Beans- Tinned 750.0 g
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Banana shallots 150.0 g
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Chilli flakes 1.0 g
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Paprika 2.0 g
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Sundried tomatoes 120.0 g
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Coriander 40.0 g
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Worcestershire sauce 10.0 ml
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Salt 6.0 g
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Egg 60.0 g
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Wholemeal flour 200.0 g
To prepare the pickle.
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Stem ginger in syrup 20.0 g
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Rice vinegar 150.0 ml
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Caster sugar 150.0 g
To cook and serve:
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Brioche Bun 10.0 pc
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Little gem lettuce 150.0 g
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Alfalfa Sprouts 150.0 g
Preparation
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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.
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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.
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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.
