Charcoal grilled Black bean burger with Chilean pebre, vegan aioli & chipotle sauce
- 45 Mins
- Mild
This vegan burger will do magic for your BBQ. A well balanced dish where the chilean pebre ads crisp and sour. Together with the vegan aioli and BBQ sauce Chipotle this will be a dish you never will forget.
What to shop
Serves {0} portions
| Black Bean Burger |
|---|
| 2 dl kokt råris |
| 380 g svarta bönor |
| 0.5 dl pumpakärnor |
| 0.5 pc onion |
| Chilensk Pebre |
|---|
| 1 pc grön paprika |
| 1 pc röd paprika |
| 2 pcs tomater |
| 0.25 pc gurka |
| 1 pc salladslök |
| 1 tbsp rapeseed oil |
| 1 tbsp rödvinsvinäger |
| 1 tbsp limejuice |
| Aioli |
|---|
| 1 tsp lemon juice |
| 2 dl rapeseed oil |
| Till servering |
|---|
| 4 pcs hamburgerbröd |
How to prepare
Black Bean Burger
- Cook brown rice according to the package.
- Drain and rinse the beans.
- Roast sunflower seeds and pumpkin seeds in a hot pan and chop finely.
- Chop the onion.
- Add brown rice, beans, sunflower and pumpkin seeds and onions in a food processor along with paprika powder, cumin, chili flakes, black pepper, BBQ sauce and salt. Mix together into a rough batter. (Can also be done by hand in a bowl.)
- Shape into 4 burgers and leave in the fridge until it's time to grill.
Chilean Pebre
- Cut the green and red peppers plus the tomatoes and cucumber in small dices.
- Finely chop the onion and coriander.
- Mix with the other ingredients for the pebre in a bowl and leave in the fridge until serving.
Aioli
- Mix aquafaba (chickpea liquid) and lemon juice in a blender.
- Add rapeseed oil in a thin stream and continue mixing until the consistency is thick as mayonnaise.
- Season with garlic paste and salt.
To serve
- Grill the burgers on high heat until they get nice colour on both sides. Be careful when turning your burgers.
- Grill the hamburger bread quickly so they get nice colour.
- Smear the bottom half with vegan aioli, add the burgers and top with the Chilean pebre, chipotle BBQ sauce and the top of the burger buns.