Vegan burgers
Ingredients:
Vegan patties for 4 burgers:
- 400 g kidney beans, rinsed and drained
- 50 g oat flakes
- 3 tbsp linseed meal + tbsp hot water
- 76 g sunflower mince
- 1 onion, finely diced
- 120 ml hot vegetable stock
- 2 cloves of garlic, chopped
- 1 tbsp tomato puree
- 2 tbsp rapeseed oil with butter flavouring (vegan)
- 1 tbsp paprika powder
- 1 tbsp cumin powder
- ½ tsp black pepper
– ½ tsp salt
Burger sauce:
- 3 tbsp tomato ketchup
– 60 g Schlagfix vegan salad mayonnaise
To serve:
- Vegetables of your choice, e.g. tomatoes, cucumber, lettuce, onions
- 4 burger buns
Preparation:
Heat the rapeseed oil in a pan and fry the onion for approx. 3 minutes until translucent. Add the garlic and fry for a further minute.
In the meantime, pour 3 tablespoons of hot water over the linseed meal and set aside.
Pour the hot vegetable stock over the sunflower mince in a bowl. Stir briefly and then set aside.
Process the rolled oats in a blender to make flour. Then add the fried onions, garlic, tomato puree, salt, pepper, paprika powder, cumin powder, beans, sunflower mince and linseed mixture. Blend briefly in a blender to form a mouldable paste (do not puree). Season to taste and add more seasoning if required.
Shape the dough into patties.
Heat the rapeseed oil in a pan and place the patties in the pan. Fry until they are well browned on both sides.
Mix the ketchup and mayonnaise for the burger sauce
Chop the vegetables for the burger if necessary and bake the burger buns according to the instructions.
The burgers can now be topped to your own taste.
Vegan products from Schlagfix for your vegan burger!
The Schlagfix vegan salad mayonnaise is also made from purely plant-based ingredients and contains 50% pure rapeseed oil. The full-bodied flavour not only goes well with salads, but also with burgers.
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