Mexican Black Bean Burger
Our version of the beloved Mexican sandwich, creamy and tasty black bean burger with vegan aioli, pico de gallo and Chipotle Glaze.
Ingredients
Number of portions
Black Bean Burger
{1,5} dl toasted sunflower seeds
{1,5} dl toasted pumpkin seeds
700 g cooked and drained black beans
550 g cooked brown rice
1 tbsp Santa Maria Paprika Powder
1 tbsp Santa Maria Cumin Ground
{1,5} tsp Santa Maria Chilli Pepper Red Hot Flakes
2 yellow onions
1 tbsp Santa Maria Tellicherry Black Pepper, freshly ground
0 dl Santa Maria BBQ Sauce Original
1 tsp Santa Maria Sea Salt
Pico de Gallo
4 tomatoes
3 spring onions
50 g fresh coriander
1 green serrano chilli
2 tbsp rapeseed or sunflower oil
2 tbsp fresh lime juice
1 tsp Santa Maria Sea Salt
Vegan aioli
1 tbsp aquafaba
2 tsp lemon juice
3 dl rapeseed or sunflower oil
1 large clove of garlic
0.5 tsp Santa Maria Salt
Other
10 bread rolls of your choice
5 tbsp Santa Maria Glaze Chipotle
How to prepare
Start by roughly chopping the sunflower and pumpkin seeds in a food processor.
Add remaining burger ingredients and blend to a mince-like consistency.
Shape the minced ingredients into 10 burgers. Store in refrigerator.
Sear the burgers on high heat until both sides are nicely coloured, just before serving. Be gentle when flipping the burgers.
Finely chop everything for the Pico de Gallo. Combine in a mixing bowl and season with oil, lime juice and salt. Refrigerate until serving.
Blend the chickpea liquid and lemon juice in a food processor. Add the oil very carefully, keep blending until you get a mayonnaise-like consistency.
Finely chop the garlic and season the vegan aioli with garlic and salt. Store in refrigerator until serving.
Cut the bread rolls in half and lightly toast them. Spread the bottom half of each bread roll with vegan aioli, add the black bean burgers, pico de gallo, Chipotle Glaze and the tops of the bread rolls.
Recipe categories
Food