Veggi bean burger

Name: Veggi bean burger
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 200 g Carrots; 1 red onion; 2 Garlic cloves; 7-10 Tbsp salt, pepper; 1 TEASPOON Chili Flakes; 50 g + some flour; 4 TABLESPOONS mayonnaise; 2 Tomatoes; 2 stem(s) Basil; 2 TABLESPOONS Oil; 4 Burger buns with sesame; 4 TABLESPOONS Ajvar (Paprika preparation; glass); 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Kidney beans
200 g Carrots
1 red onion
2 Garlic cloves
7-10 Tbsp salt, pepper
1 TEASPOON Chili Flakes
50 g + some flour
4 TABLESPOONS mayonnaise
2 Tomatoes
2 stem(s) Basil
2 TABLESPOONS Oil
4 Burger buns with sesame
4 TABLESPOONS Ajvar (Paprika preparation; glass)
7-10 Tbsp Aluminium foil

Directions

1
Put the beans in a sieve, rinse and drain well. Peel, wash and finely grate the carrots. Peel onion and garlic and chop finely. Put half the garlic aside. Coarsely mash the rest of the garlic with the beans, carrots and onion using a hand blender.
2
Season with salt and chili flakes. Knead in 50 g flour. Form 4 thick meatballs in the size of the rolls from the mixture. Turn in flour, tap off excess flour and cover the bean burgers and chill for about 1 hour.
3
Mix the remaining garlic with mayonnaise, season with salt and pepper. Wash and slice the tomatoes. Wash the basil, shake dry and pluck the leaves from the stalks.
4
Place the bean cakes on a piece of aluminium foil and grill on the hot grill for 6-8 minutes on each side. For a crispier crust, brush with oil at the end of the grilling time. Cut open the burger buns and roast them briefly on the grill.
5
Spread the garlic cream on the lower half of the burger buns. Place the fried meat on top, cover with tomato slices and basil. Spread Ajvar on top. Cover with the tops of the buns and serve immediately.