Loaded Double Red Bean Burgers

5.0 – 1 reviews • Hamburger

Ingredients

Three 14-ounce cans red kidney beans, drained and rinsed
1/4 cup plus 2 tablespoons olive oil
6 cloves garlic, crushed
3 red bell peppers, finely chopped
1/4 cup plus 2 tablespoons vegan Worcestershire sauce (no anchovies)
1/4 cup plus 2 tablespoons nutritional yeast flakes
3 tablespoons tamari or soy sauce
1/2 cup plus 1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons milled flaxseed mixed with 3 tablespoons boiling water
6 vegan cheese slices
1/4 cup plus 2 tablespoons tomato ketchup
1/4 cup plus 2 tablespoons vegan mayo
3 tablespoons American (yellow) mustard
6 burger buns, split and toasted
2 tablespoons jarred sliced pickled jalapeños, drained
2 avocados, sliced
2 large tomatoes, sliced
1 red onion, sliced into rounds
Mixed salad leaves

For the red bean burgers: Add the drained red kidney beans to a wide sauté pan and dry-fry for 3 minutes to get rid of some moisture, so the texture of the burger has more bite.
Stir in 1/4 cup of olive oil, the crushed garlic and chopped red peppers. Cook 2 to 3 minutes, until softened.
Now add the Worcestershire sauce, nutritional yeast flakes and tamari. Mix them in and sauté for 1 or 2 minutes, until the liquid evaporates.
Take off the heat and stir in the flour, followed by the flaxseed mixture. Mash until it comes together. Then shape (using hands) to form 12 burger patties; I like them thinner and wider.
Add the remaining 2 tablespoons olive oil to a flat griddle and when hot add 4 of the patties and cook for 2 minutes on each side, until crisp and dark brown.
Remove from the pan, stack 2 burgers on top of one another with a cheese slice in between. Keep warm whilst you cook the remaining 2 batches.
For the assembly: Spread the ketchup, vegan mayo and mustard on the toasted buns, then add burger stacks followed by fixings of your choice.

Amanda Perez

Delish!
Mary makes freaking yummy food!
These burgers tickle the tongue & hug the tummy.
Very tasty & filling!