Juicy Veggie Burger
A lovely plant-based patty, two fluffy buns and Crispy Rings at the side.
Ingredients
Number of portions
800 g black beans, drained and rinsed
100 g onion, finely chopped
40 g cloves of garlic, finely chopped
100 g red bell pepper, finely chopped
200 g carrot, grated
150 g Santa Maria Crispy Bites
Salt and pepper to taste
Cooking oil
200 g Santa Maria Snack Base Crispy Rings (for serving, condiments)
1 tbsp Santa Maria Pommes Frites Spice Mix
Santa Maria Chunky Salsa (for serving)
Hamburger buns and desired toppings (lettuce, tomato, onion, etc.)
How to prepare
In a large frying pan, heat a little cooking oil over medium-high heat. Add the onion, garlic, bell pepper, and carrot. Sauté until the vegetables are soft, for about 5-7 minutes.
In a large bowl, mash the drained and rinsed black beans. Leave some beans whole for texture.
Add the sautéed vegetables, Santa Maria Crispy Bites, salt, and pepper to the black beans. Mix well until everything is thoroughly combined.
Shape the mixture into burger patties using your hands. Heat more cooking oil in the frying pan over medium-high heat. Cook the burgers in batches for about 4-5 minutes per side or until golden brown and cooked through.
Deep-fry the Crispy Rings in the hot oil according to the package instructions until they are crispy and golden brown. Use a slotted spoon to transfer them
To a paper towel-lined plate to drain excess oil. Season with Santa Maria Pommes Frites Spice Mix.
Serve the veggie burgers on hamburger buns and top with Santa Maria Chunky Salsa and toppings such as lettuce, tomato, and onion and mayo.
As a side – add the Crispy Rings flavoured with Santa Maria Pommes Frites Spice Mix.
Recipe categories
Food