Black Bean Burgers with Potato Wedges
Ingredients
- 250 g black beans soaked in warm water overnight
- ½ cup chickpea or rice flour or any other flour you want
- 1 tsp baking soda for boiling + 1/2 tsp baking soda (for patties)
- 1 cup chopped parsley
- 1 medium onion chopped
- 3 Tbsps psyllium husks
- 2 tsps dry thyme
- 1 tsp oregano
- ½ tsp ground pepper
- 2 tsps smoked paprika
- 2 tsps garlic powder
- ½ tsp sea salt
- Assembly other ingredients:
- gluten-free burger buns or regular buns. I used GF buns by Schar
- 2-3 thin onion slices / burger
- a couple of pickle slices / burger
- 2-3 thin tomato slices / burger
- greens of choice I used a couple of valerian leaves / burger
- mustard + ketchup + mayo 1:1:1 proportion, about 1 tsp each. Mix or spread in seaprate layers.
- Side:
- 1 large potato or 2 small ones / person
- Sauce for potato wedges:
- 2 Tbsps tahini
- 2 garlic cloves minced
- ½ lemon juice
Instructions
- Black Bean Burger Patties:
- Boil black beans in a large pot. Add 1 tsp baking soda. Boil for 40-50 minutes, or until ready and soft.
- Drain black beans and put them in a large bowl.
- Add all the other ingredients for the burger patties.
- Mash them using a potato masher.
- Store in the fridge for 20 minutes before using.
- Heat some oil in a large non-stick pan.
- Shape the black bean burger patties and place them in the pan.
- Fry each patty 1-2 minutes on each side.
- Assembly:
- Add sauces on the buns. Add onion and tomato slices.
- Place the patty and top it with greens, pickles and some more sauce if you want.
- Side:
- Wash potato very well. Do not peel it.
- Cut it in wedges.
- Place the potato wedges on a greased oven tray. Sprinkle them with sea salt and paprika and bake for 30 minutes, or until ready.
- Sauce for potato wedges:
- Just mix the ingredients and blend them. Add more water if needed.
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