I will provide ideas You are are looking for a vegan bean burgers recipe that is steady and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of vegan bean burgers, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good up to how to processing and serving it. No need be confused if want to prepare vegan bean burgers delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings must exist in prepare

1. Use 1/4 cup dried wild mushrooms
2. Prepare 2 cups cooked black beans
3. Prepare 1 small clove garlic, minced
4. Prepare 3/4 cup old-fashioned rolled oats
5. Prepare 2 teaspoons smoked paprika or chili powder
6. Prepare 1 teaspoon ground cumin
7. Prepare 1 tablespoon soy sauce
8. Prepare Salt and ground black pepper
9. Prepare Bean-cooking liquid, mushrooms soaking liquid, or water, if necessary
10. Prepare 1/4 cup chopped cilantro
11. Take 2 tablespoons olive oil

For the sauce, you could either use ketchup and mustard or BBQ sauce. Place patties carefully into the hot oil using your hands or a spatula, working in batches. An easy, inexpensive, high protein vegan butter bean burger recipe. You can swap out the butter beans for any bean if you have others that need using up instead.

How to make Vegan Bean Burgers:

1. Soak mushrooms in a cup of hot water for 10 minutes. Drain (reserving water) and chop.
2. Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed,about 30 seconds. Add oats to thicken, or liquid to thin, as needed. Transfer to a bowl.
3. Stir in the cilantro, and let sit for 5 minutes, or cover and refrigerate for up to a day.
4. Shape into 4 large or 8 small patties; let them sit for 5 minutes. Freeze separated by parchment paper, if desired. If frozen, let them defrost overnight before cooking.
5. Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the desired fixings.
6. Done and ready to serve!

Add mustard, soya sauce, tomato purée and oats and mix all ingredients in thoroughly. You can also food process the mixture but avoid making it into a smooth goo. The burgers need some texture, so use the pulse function to avoid over-processing. With wet hands, form mix into burgers. Black rice and kidney beans are the base of this burger recipe, but the addition of vital wheat gluten (wheat protein) makes for hearty and almost-meaty burger texture.

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