Vegan Cheeseburger with Black Bean Patty
Vegan cheeseburger with Black Bean Patty - Smells, tastes and looks like a classic burger! Photo: Iris-Lange Fricke
Healthy, because
Even smarter
Nutritional values
These patties have a delicious meat-like texture and plenty of protein from the black beans.
These patties stay fresh for 2-3 days in the refrigerator. Simply warm them up for 1-2 minutes in the pan.
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 Tbsps flaxseed
- 5 Tbsps Beet juice (+ 4 teaspoons to drizzle)
- 7 ozs Red onions
- 1 garlic clove
- 6 ozs button Mushroom
- 2 Tbsps olive oil
- 1 tsp salt
- 9 ozs black Beans (can; drained weight)
- 5 Tbsps old fashioned Oats
- 4 tsps Nutritional yeast
- 1 tsp ground paprika (smoked)
- 1 tsp ground cumin
- peppers
- 3 Tbsps soy sauce
- 4 Iceberg lettuce
- 1 big Tomato
- 3 ½ ozs Pickled cucumber
- 4 vegan Sesame burger bun
- 4 vegan Cheese (spicy)
- 4 Tbsps Ketchup
Kitchen utensils
Preparation steps
Let flaxseed soak in 5 tablespoons of beetroot juice.
Peel onion and garlic and chop finely. Clean the mushrooms and cut into small cubes. Heat 1 tablespoon of olive oil in a frying pan. Add the onions and mushrooms and fry over a high heat for 5-6 minutes. Fry the garlic for one minute. Season with salt.
Rinse the beans and let them drain. Finely puree 2/3 of the beans together with oat flakes, yeast flakes, paprika powder and cumin in the multi chopper. Take out and put aside.
Chop the flaxseed, mushroom mix and remaining beans briefly in the multi chopper, fold into the puree mix and season with pepper and soy sauce. Form four patties and put aside until roasted.
Wash the lettuce and tomato and pat dry. Cut tomato and cucumber into slices.
Put the rest of the oil in a hot pan, fry the patties at medium heat for 5 minutes on each side, remove and keep warm. Cut the rolls open, fry them with the cut side down in the hot pan without oil for 1 minute.
Sprinkle each black bean patties with 1 teaspoon beetroot juice. Spread each Burger Buns with 1 tbsp. ketchup and cover with lettuce leaf, black bean patty, cheese substitute, tomato and gherkin slices.
