WIP>Recettes>Burger aux haricots noirs au bois de hêtre
Burger aux haricots noirs au bois de hêtre
Que vous soyez végétarien, flexitarien ou que vous recherchiez simplement une idée de repas pour le lundi sans viande, cette recette de burger aux haricots noirs Beechwood fera l'affaire. Des tranches fondues de Beechwood, notre cheddar affiné fu...
Que vous soyez végétarien, flexitarien ou que vous recherchiez simplement une idée de repas pour le lundi sans viande, cette recette de burger aux haricots noirs Beechwood fera l'affaire. Des tranches fondues de Beechwood, notre cheddar affiné fumé, sont complétées par des haricots noirs terreux et du paprika fumé dans un délicieux burger végétarien qui fait également fureur auprès des enfants.
METHOD
Drain the tinned beans and place on a baking sheet. Bake at 160C for 10-15 minutes, allowing the beans to dry out.
Saute the pepper and onion in olive oil until soft and slightly browned.
Place the beans, sauteed vegetables, breadcrumbs or hazelnuts, smoked paprika, Worcester sauce, egg yolks, salt and pepper in a food processor and blend together gently making sure the beans are still chunky. Alternatively, this can be done with a fork, but the texture will be rougher.
Divide mixture into 4 portions and shape into burgers.
Place the burgers on lightly oiled foil and grill for 6-8 minutes each side making sure they are cooked through. Add the cheese on top and allow to melt.
Split the ciabatta rolls in half horizontally and spread the barbecue sauce over the bottom half. Place the burger in the roll and top with salad leaves and kimchi or pickled cucumber slices.
Serve immediately.
METHOD
Drain the tinned beans and place on a baking sheet. Bake at 160C for 10-15 minutes, allowing the beans to dry out.
Saute the pepper and onion in olive oil until soft and slightly browned.
Place the beans, sauteed vegetables, breadcrumbs or hazelnuts, smoked paprika, Worcester sauce, egg yolks, salt and pepper in a food processor and blend together gently making sure the beans are still chunky. Alternatively, this can be done with a fork, but the texture will be rougher.
Divide mixture into 4 portions and shape into burgers.
Place the burgers on lightly oiled foil and grill for 6-8 minutes each side making sure they are cooked through. Add the cheese on top and allow to melt.
Split the ciabatta rolls in half horizontally and spread the barbecue sauce over the bottom half. Place the burger in the roll and top with salad leaves and kimchi or pickled cucumber slices.
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