Spicy Bean Quarter Pounders (vegan)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spicy bean quarter pounders (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spicy Bean Quarter Pounders (vegan) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Spicy Bean Quarter Pounders (vegan) is something that I have loved my entire life.

Great recipe for Spicy Bean Quarter Pounders (vegan). When I was a kid growing up in West London, we got taken to Wimpey burger bar in Notting Hill Gate. I would sometimes get a spicy bean burger, because my dad would get one. This is a close approximation of what they were like, only.

To begin with this particular recipe, we must prepare a few ingredients. You can cook spicy bean quarter pounders (vegan) using 14 ingredients and 15 steps. Here is how you cook it.

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The ingredients needed to make Spicy Bean Quarter Pounders (vegan):
  1. Take 1 cup dried breadcrumbs *(see steps 1-3)
  2. Get 1 can red kidney beans, drained
  3. Make ready 1 can garbanzo beans/ chick peas, drained
  4. Take 2 medium carrots, peeled and chopped
  5. Prepare 1 tbsp olive oil
  6. Make ready 1 yellow onion, quite finely chopped
  7. Make ready 2 garlic cloves, crushed
  8. Take 1⁄2 tsp smoked paprika
  9. Get 1⁄2 tsp ground cumin
  10. Get 1 tsp dried oregano
  11. Get 1⁄4 cup frozen sweetcorn, defrosted
  12. Take 2 tbsp chopped pickled jalapeños
  13. Get 4 tbsp canola oil, for frying
  14. Prepare 4 burger buns

Here's a cheeky vegan burger recipe for you to try this weekend. Not one of those dry, crumbly, bland veggie burgers which never fail to disappoint in pubs and second-rate restaurants across the country. They only contain a mixture of beans, oats, fresh herbs and spices, that's it. No fat no dairy and not an additive in sight.

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Instructions to make Spicy Bean Quarter Pounders (vegan):
  1. Heat oven to 110C.
  2. Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out.
  3. Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup…set aside
  4. Cook the carrots for 10 minutes in boiling water, drain and set aside to cool
  5. Heat the olive oil in a skillet and fry the onion for 3 minutes until softened
  6. Add the garlic and cook for another minute
  7. Add cumin, oregano and paprika
  8. Allow onion mixture to cool, off the heat
  9. Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher…you don't need them totally mashed, but mostly.
  10. To the beans, add the onion mixture, carrots, sweetcorn, jalapeños and season with salt and black pepper
  11. Mix well until the mixture sticks together
  12. Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate
  13. Heat the canola oil over a medium heat in a skillet (or two, if necessary…you may need to rinse and wipe dry the skillet you used for the onions)
  14. Fry the burgers for 4-5 minutes each side
  15. Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapeños…

They only contain a mixture of beans, oats, fresh herbs and spices, that's it. No fat no dairy and not an additive in sight. This vegan black bean patty will hold together well enough to grill since it contains an egg replacer to bind the ingredients together, making them a little bit less crumbly than other veggie burger recipes. Ener-G brand egg replacer is recommended, but Bob's Red Mill brand is another good one to try. In a large bowl, mash black beans with a masher or large fork until thick and pasty.

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