CHUNKY KIDNEY BEAN BURGERS

Lets reinvent an old classic, the kidney bean burger. This one is chunky and has a smokey flavour. I use my thick tomato sauce, which I usually use as a pizza base to make it more rich in flavour.

Serve with a sourdough burger bread and a homemade vegan mayo to make this burger experience complete.

Making these burgers are a perfect Sunday afternoon activity for cold and rainy autumn days. Make a large batch and store in the freezer.

Ingredients

• 400 grams / 14 oz dried kidney beans, soaked and then cooked
• 2 dl / 200 ml / ¾ cup roughly chopped raw cashew nuts
• 1,5 dl / 150 ml / less than ½ cup thick pizza sauce
• 1 pc red onion, chopped
• 2 pcs garlic cloves
• 2,5 tsp liquid smoke
• 3 pc large kale leaves, finely chopped
• 3 tbsp chopped fresh parsley
• 1,5 tsp veggie bouillon powder
• 2-3 tbsp cornstarch
• 1-2 tbsp rapeseed oil + rapeseed oil to fry in for a really crisp surface
• sea salt

Instructions

• Soak kidney beans overnight. Cook as directed on the packaging. Let the beans cool off before you make the burger batter.
• Add kidney beans, cashew nuts, garlic cloves, pizza sauce, liquid smoke and kale leaves to a food processor. Blend until fairly smooth.
• Add oil and salt, blend.
• Taste the mixture, and add more spices or salt if preferred.
• Mix in chopped onion and parsley to the burger batter. (Do not blend in the food processor).
• Read more please visit : elegantlyvegan.com

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