Black Bean and Veggie Burger

• olive oil↗1 tbsp tbsp

  for frying

• leek↗½

  sliced

• mushrooms↗5

  sliced

• thyme↗30g g

  leaves gathered

• firm tofu↗140g g

  sliced

• kale↗handful of

  leaves

• Dijon mustard↗1 tbsp tbsp
• tamari↗2 tbsp tbsp
• black beans↗240g canned g

  drained

• oat bran↗3 tbsp tbsp
• brown rice↗2 tbsp cooked tbsp
• hazelnuts↗2 tbsp chopped tbsp

  or walnuts

• pea flour40g g

  (optional)

• burger buns↗4-6
• vegan mayonnaise4 tbsp tbsp
• томатний кетчуп↗1 tsp
• корнишони↗1 tbsp chopped
• перець кайєн↗pinch of
• томати↗sliced

  і червона цибуля

• листя салату↗

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and sauté the leeks, mushrooms, thyme, tofu and kale for about 5 minutes. Add the mustard, tamari and half of the black beans and mix well. Transfer the mixture to a blender and pulse a few times – do not over‑process; it should remain fairly coarse in texture. Return to a bowl and add the remaining black beans, oat bran, rice and chopped nuts, then mix thoroughly.

2. 2

   Divide the mixture into 4‑6 equal portions and shape patties using your hands. If using pea flour, sprinkle it onto a plate and coat the patties with the flour.

3. 3

   For the burger sauce, combine all ingredients in a bowl and set aside. Fry the patties for 4‑5 minutes on each side until they become crispy on the outside.

4. 4

   Place the patties in the buns together with tomato, onion, lettuce leaves and a spoonful of the burger sauce.