Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy bean quarter pounders (vegan). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Spicy Bean Quarter Pounders (vegan) is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Spicy Bean Quarter Pounders (vegan) is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have spicy bean quarter pounders (vegan) using 14 ingredients and 15 steps. Here is how you cook it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Spicy Bean Quarter Pounders (vegan):
- Prepare 1 cup dried breadcrumbs *(see steps 1-3)
- Make ready 1 can red kidney beans, drained
- Prepare 1 can garbanzo beans/ chick peas, drained
- Take 2 medium carrots, peeled and chopped
- Take 1 tbsp olive oil
- Take 1 yellow onion, quite finely chopped
- Make ready 2 garlic cloves, crushed
- Get 1⁄2 tsp smoked paprika
- Make ready 1⁄2 tsp ground cumin
- Prepare 1 tsp dried oregano
- Take 1⁄4 cup frozen sweetcorn, defrosted
- Prepare 2 tbsp chopped pickled jalapeños
- Take 4 tbsp canola oil, for frying
- Prepare 4 burger buns
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. Spicy Bean Quarter Pounders (vegan) Celeste Essex. 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.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Spicy Bean Quarter Pounders (vegan):
- Heat oven to 110C.
- Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out.
- 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
- Cook the carrots for 10 minutes in boiling water, drain and set aside to cool
- Heat the olive oil in a skillet and fry the onion for 3 minutes until softened
- Add the garlic and cook for another minute
- Add cumin, oregano and paprika
- Allow onion mixture to cool, off the heat
- 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.
- To the beans, add the onion mixture, carrots, sweetcorn, jalapeños and season with salt and black pepper
- Mix well until the mixture sticks together
- Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate
- 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)
- Fry the burgers for 4-5 minutes each side
- Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapeños…
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 bigger. Wimpey was bought out by Burger King. Spicy Bean Quarter Pounders (vegan) step by step.
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