These burgers are vegan, gluten-free, delicious on the BBQ and a a perfect, healthy alternative to a meat burger. They aren’t as firm as a meat burger but they hold together when being cooked and are definitely more nutritious and tasty. Paul has recently bought a new hand held grill for the BBQ which he loves and has been using it for everything – burgers, corn, cauliflower steaks, sausages.
Toby (our 7 year old) was my main taste-tester for this product as he used to be a huge burger fan, but after trying out some processed vegan burger alternatives we have never found one that he has liked.
I know he loves beans and spices, so I was quite hopeful about these burgers. Obviously the texture is different to a meat burger, not as firm but they are firm enough to to be cooked on the BBQ and even though they flatten a little when you bite into them in the bun, they don’t fall apart. You could add flax egg replacer if you have this to make them firmer, but they are very good without so it’s up to you.
It was a hit. He absolutely loved this burger and even had a second one! As I know all the ingredients in these vegan burgers are packed with vitamins, minerals and nutrition, I was more than happy for Toby to have a second vegan burger.
Because of what I have learned during the last few months about the health implications of red meat, I would not be comfortable with my children having one meat burger anymore, never mind two, so I am pleased that they have embraced their vegan lifestyle as much as we have.
I made two different types of burgers, one with the main ingredient being black beans and one with kidney beans. There is half a tin of chickpeas in both and the rest of the ingredients are the same.
The beans and chickpeas are not only high in protein and fibre, they are rich in vitamins and minerals and have many health benefits such as lowering blood pressure, improving digestion and warding off heart disease. The added spices such as paprika which contains vitamin A and antioxidants, and cumin which is a source of iron as well as the other ingredients make these burgers super nutritious as well as tasty, with a little liquid smoke added for an extra smoky flavour.
The black bean burgers had a more firm texture than the kidney bean burgers but both were very flavoursome.
I hope you are enjoying this sunshine and happy Saturday!
- 1 tin black beans or kidney beans drained thoroughly and patted dry
- 1/2 tin chickpeas drained thoroughly and patted dry
- 1 handful fresh coriander chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1 tsp each ground cumin, garlic powder, chilli powder, salt
- 1 tsp liquid smoke
- 1/2 tsp onion powder
- 4 tbsp plain flour (for GF use gluten free plain flour)
- 3 tbsp tomato puree
- 2 medium beetroot removed from liquid if packaged and diced
- 1/2 medium red onion finely diced
- Blitz the beans, chickpeas, coriander, oil, paprika, cumin, garlic, chilli, salt, liquid smoke, onion powder and flour in a food processor until you get desired consistency (or you can mash).
- Stir in the tomato puree, diced onion and diced beetroot and form into burger shapes (around 1.5 – 2cm thick).
- Place in fridge for around half an hour to firm up.
- For best results, brush with a little oil or brush the griddle with a little oil so they don't stick and griddle on BBQ for 10 minutes turning regularly.
- Alternatively you can fry for 5 minutes on each side.