Cheese-Stuffed Spicy Bean Burgers

Back again with another recipe for March’s MiniMoFo – this time a savoury recipe!

burger

Burgers! While technically I guess a burger is a patty stuffed into a bun, this isn’t actually what the “stuffed” element of this post refers to. These burgers are cheese stuffed!

Vegan cheese, of course. I use Sainsbury’s Caramelised Onion Cheese – also known as Gary – which I like because it’s kinda like having caramelised onions inside your burger and how cool is that? But you could use any vegan cheese you like, that comes in block form, since you’ll need to cut it into little blocks to stuff your burgers with.

burger3

The burgers are fairly simple bean burgers, based off my Spicy Bean Burgers from years ago, and can be adapted to suit your own spice level (just add more or less chilli!). In the burgers in the photos, I used black beans, but kidney beans also work really well in this recipe too.

burger5

To make the burgers, simply split the mixture into eight pieces (in half, then half again, then half again!). Take one piece and make it into a round disc in your hand (see picture above). Place a piece of cheese in the middle of the disc.

burger6

With another piece of mixture, create another disc, just like the first one, and put it on top of the first one with the cheese. Push down the edges to seal it all in. Then you’re done – you can fry the burgers now!

 

Cheese-Stuffed Spicy Bean Burgers


Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 large chilli, chopped (use more or less, to your taste)
  • 2 medium carrots, grated
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1 can black or kidney beans, drained
  • 2 tbsp tomato puree
  • 1 tbsp soy sauce
  • 40g oats
  • 100g breadcrumbs
  • Vegan cheese, cut into four 2cm x 1cm rectangles
  • Oil for frying
  • Fixings for your burger – cobs, salad, mayo…

Directions

  1. Begin by heating oil in a large frying pan, and frying the onion, chilli, and garlic for 5 minutes, until translucent.
  2. Add in the grated carrot, cumin, paprika, and salt and pepper for seasoning, and fry five more minutes, until the carrot is soft.
  3. Meanwhile, in a bowl, mash the beans until no whole beans are left.
  4. Stir in the tomato puree, soy sauce, and oats.
  5. Once the onion and carrot mixture is done, add it to the bowl with the beans, and mix.
  6. Stir through the breadcrumbs to form a mixture that should hold together when you press it.
  7. Split the mixture into 8 pieces. (For photos, see above)
  8. Take a piece of the mixture, and form it into a round disc. Place a piece of cheese in the middle of the disc.
  9. Take another piece of the mixture, also form it into a disc. Place it on top of the first piece, and press down the edges to seal the cheese inside.
  10. Repeat until you have 4 patties stuffed with cheese.
  11. Heat oil in your frying pan over a medium heat. Once hot, add the burgers.
  12. Fry for roughly 5 minutes on each side, until crispy and golden.
  13. Serve in cobs with salad!


 

Advertisements

Beetroot and Black Bean Burgers – VeganMoFo Day 19

Today’s prompt is Goth Day which is a really interesting prompt! When I was a teenager I quite fancied myself a goth but thankfully there is not really any (much) photographic evidence of that. I was not a very good goth.

These burgers, however, are good goths! Coloured deep purple with beetroot with flecks of black from the beans, their colours meld well with today’s theme. I served them in burger cobs, but if you wanted to serve them on black rice or any similarly gothic-looking base, you would be most welcome!

beetburger1

I also put a red chilli in these burgers for some added spice but it wasn’t very spicy – if you want it to have a big kick, add even more chillies! The more the merrier, or should I say the more the miserable-r, considering today’s theme?

beetburger3

The cooked beets get pureed in a blender along with some fried off onions and garlic, the chilli, some vegan worcestershire sauce, and a little tomato puree. Next, they’re mixed with the mashed black beans and some breadcrumbs and formed in to patties. Finally, they’re fried!

These patties are pretty soft, unlike the more “meaty” seitan ones from earlier this month, but they are still lovely!

Beetroot and Black Bean Burgers


Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli (or more), chopped
  • 450g cooked beetroot
  • 1 tbsp vegan worcestershire sauce
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1 can black beans, drained and rinsed
  • 100g breadcrumbs
  • salt + pepper
  • oil for frying

Directions

  1. In a frying pan, fry the onion, garlic, and chilli, until the onion is softened.
  2. Roughly chop the beetroot, and put it in a food processor. Add the cooked onion mixture, the worcestershire sauce, tomato puree, and paprika.
  3. Blend until well chopped.
  4. In a large bowl, mash the black beans – leaving a few whole remaining!
  5. Add the blended beetroot mixture, salt and pepper, and the breadcrumbs, and mix well to form a stiff mixture.
  6. Form into patties, and fry on each side for about 4-5 minutes, until browned.
  7. Serve however you like!

Best Ever Burgers – VeganMoFo Day 13

For VeganMoFo day 13, the prompt is “An alien lands on your doorstep. What are they going to eat?” Now goodness knows, these days, I’d probably ask if they could take me with them and we’d go dine on their planet. But my husband says the aliens would like to eat burgers, because everyone likes burgers. I have to agree to be honest, burgers are pretty great.

Vegan burgers can often be full of vegetables and beans – which are tasty, but mean the burger tends to end up quite squishy. You bite into the burger bun and the burger goes squishing out the other end! A messy business. These burgers, however, are made from seitan and TVP mince, which makes the burger firm with a nice bite to them. These would be great for grilling on the barbecue!

burgers1

The burgers take a while to do – you have to steam them first before frying/grilling them, but once steamed you can keep them or even freeze them until you want to use them.

Start by hydrating the TVP in vegetable stock, mix it with the vital wheat gluten and seasonings, then stir in the liquid ingredients and knead until springy. Form into patties and wrap in foil, then steam for 45 minutes. Once steamed you can either fry them straight away or leave to cool and save for another time! You could also form this into little balls for meatballs if you like.

Best Ever Vegan Burgers


Ingredients

  • 50g TVP mince
  • 150ml hot vegetable stock
  • Dry Ingredients

  • 175g vital wheat gluten
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1/4 tsp mustard powder
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1 tbsp nutritional yeast
  • Wet Ingredients

  • 1 tbsp tomato puree
  • 3 tbsp soy sauce
  • 1 tbsp vegan worcestershire sauce
  • 1 tbsp olive oil
  • 120ml cold water

Directions

  1. Begin by rehydrating the TVP. Mix the TVP and hot vegetable stock together in a bowl, and leave for 5-10 minutes until all the water is absorbed.
  2. In a large bowl, combine all the dry ingredients until well mixed.
  3. Stir through the rehydrated TVP with the dry ingredient mix.
  4. Make a well in the middle and add the wet ingredients. Mix very well.
  5. Knead for 3-5 minutes until the mixture is firm but elastic.
  6. Form the burger mix into 6 burger patty shapes, and wrap in packets of tin foil.
  7. Place in a steamer and steam for 45 minutes.
  8. Remove from steamer (careful – hot!) and unwrap.
  9. If you intend to eat them now, heat up some oil in a frying pan and fry each burger over medium-high heat for 3 or so minutes on each side, until crisp and golden.
  10. Serve in burger buns with salad, tomatoes, and condiments of your choice!

Imitation Nando’s – Vegan MoFo Day 6!

Today we are recreating a restaurant meal. I guess Nando’s counts as a restaurant – it’s not quite fast food but it’s certainly not posh! It’s very popular in the UK and it actually is pretty good for vegans! If you order their veggie pitta minus the mayo, it’s all cool. Chips and all. I decided to recreate it in my own way.

The Nando’s website describes the veggie burger as “a spicy soya and tomato burger seasoned with spring onion, green chilli, and cayenne pepper”. At the time of making, I did not have a green chilli to hand so just used extra cayenne! I based my recipe off my favourite TVP burgers – these that I found a while back. I know TVP is not really in vogue at the moment but it really works in these burgers!

I also cheated a little, and used a Nando’s sauce from a bottle, just to get that proper Nando’s taste. If you can find a “Piri Piri” sauce – that’s what you should use.

The burgers are pretty mushy when uncooked. You chill them in the fridge for half an hour to firm them up – but these are not ones you can put on a barbecue I’m afraid! They firm up a lot when fried though and then become great.

For authenticity, serve in a pita bread with salad and homemade chips!

'Nando's Burgers'


Ingredients

  • 75g TVP
  • 1 cup hot vegetable stock
  • 1 can black beans, drained
  • 200g mushrooms, finely chopped
  • 25g oats
  • 4 spring onions, chopped
  • 1 tsp cayenne powder
  • 2 tbsp Piri Piri sauce
  • 2 tbsp tomato puree
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp garlic powder
  • 3 tbsp plain flour
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp cornflour
  • Salt and Pepper
  • To Serve

  • Pita bread
  • Salad
  • Potato chips/fries

Directions

  1. In a bowl, mix together the vegetable stock and TVP and leave aside for 15 minutes.
  2. In a separate bowl, mash the black beans well.
  3. Add the rest of the burger ingredients and mix well.
  4. Add the soaked TVP to the burger mix, mix well, and refrigerate for at least 30 minutes.
  5. Sprinkle a bit of flour onto a plate, and form the burger mix into six patties.
  6. Coat each side of the patties in the flour.
  7. Fry the patties over a medium – high heat until crispy on both sides, about 10 minutes.
  8. Serve in a pita bread with salad and chips.

Spicy Bean Burgers

Does this recipe ring any bells? Well, maybe not, but if you read my first Vegan MoFo Post they were the first recipe I had planned to post here. But as often happens, life had other plans and my camera wasn’t working, so I promised to blog about them another time. And here they are!

OK, maybe they aren’t the prettiest of burgers. I’ve seen a lot of gorgeous looking burgers on other MoFo blogs and I have no idea how you all do it but you manage to get your food looking beautiful. I don’t have that skill I’m afraid… but I can make tasty food, at least! These burgers are adapted from this recipe which is a super cheap and easy recipe for bean burgers.

A lot of recipes for bean burgers use things like black beans, which aren’t so easy to get in the UK, but this one uses kidney beans which are much easier (I can get 4 cans for £1 at most supermarkets!) and it also doesn’t use anything like breadcrumbs which’d involve getting the food processor out. Such simple ingredients for such a tasty meal!

You have to fry up the onions, garlic, chilli, and carrot first with the cumin, before mixing it into the oats/beans/tomato/mustard mixture, but you can then use the same pan for frying the burgers in so it doesn’t make too much mess.

Then just squish them together into four balls:

Fry them up in the pan until they’re crispy on each side, and serve – I like to put them in a cob with onions, mustard, and ketchup.

Spicy Bean Burgers

Ingredients

  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 chilli, chopped
  • 2 medium carrots, grated
  • 1 tsp ground cumin
  • 1 can kidney beans, drained & rinsed
  • 1 heaped tsp mustard
  • 1 heaped tsp tomato puree
  • 75g porridge oats
  • Cobs to serve

Directions

  1. In a frying pan, fry the onion, garlic, and chilli with some seasoning until softened.
  2. Add in the grated carrot and the cumin and fry for another couple of minutes until the carrot softens.
  3. Meanwhile, in a bowl, mash the kidney beans with a potato masher. Add in the mustard, tomato puree, and oats and stir.
  4. Add the carrot & onion mixture to the bean mix and squish together with your hands (careful – hot!)
  5. Form the mixture into 4 even sized patties.
  6. Fry the burgers for about 4 minutes on each side, or until crispy and brown.
  7. Serve in the cobs with toppings of choice!

Thanks to vegan recipe club for the recipe!

Curried Chickpea Burgers

I love eating burgers. I don’t know what it is about burgers, I mean, they’re just things smooshed up into a round shape, so why should they taste better? BUT THEY DO! I was going to do a burger recipe earlier in the week, but had a camera fail so didn’t. These aren’t the ones I was going to do (they’ll come another time!) but these are slightly different.

The first good thing about these burgers is that they are baked! Frying burgers produces tasty burgers, but in my experience, it also produces burgers that fall apart and end up as sort of scrambled burgers. Not so good! But baking, you can make them into nice shapes, put them on the sheet, and bam, done. Also they are kinda healthier I guess.

These burgers are also curry flavoured! Now, that may sound a weird combo, curry and burgers? But it works! Living in Britain we have perfected the curry plus western combo. Curry and chips? Yup. Curry in toasties? Yup. Even curry pasta we can have! So, curry burgers is natural.

I found this recipe and adapted from that.

Once again, you have to use the food processor for this – so it’s really, really simple.

You put all your ingredients in the food processor, turn it on, and mix until it’s a paste!

Really, I suppose you could use whatever spices you like – I put my usual curry spices in, but if you wanted to add in some different flavours, well, give it a go!

Next, you simply scoop out the paste (watch yourself on the blades!), roll out six balls in a little flour, and squish them into burger shapes on a baking tray.

Put them in the oven for 20 minutes, at which point I took them out and transferred them to the grill (broiler, I think, for the Americans) to brown up a little on each side. Then, they’re done! You can eat them like a regular burger, in a cob with your usual burger trimmings, but I had mine with some spinach and peas and a bit of Tesco’s vegan cheese.

Curried Chickpea Burgers

Ingredients

  • 1 can chickpeas, drained,
  • 1 onion, in quarters,
  • 1 clove garlic,
  • 1 tsp oil
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp chilli flakes
  • 2 heaped tsp nutritional yeast flakes
  • Salt & pepper to taste
  • Flour for rolling

Directions

  1. Preheat the oven to 160C (325F)
  2. Put all the ingredients, except for the flour, into a food processor, and blend until it forms a paste.
  3. Lightly flour a surface, take the paste out of the processor, and form into six balls.
  4. Roll the balls in the flour to coat, and place on a lined baking tray.
  5. Place in the preheated oven and cook for 30 minutes.
  6. After the 30 minutes is up, remove the patties from the oven and place under the grill until they start to brown. Flip and do the same on the other side. (This step is optional)
  7. Serve, and eat!

thanks to calmmindbusybody for the recipe idea! 🙂