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Vegan Black Bean Burger with Brussels Sprouts

Lea Green
4 from 2 votes
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Ingredients
  

For the burger buns (optional/you can also buy some buns)

  • 200 g (1 2/3 cups) of (spelt) flour
  • A pinch of salt
  • 1 package dry yeast (or half a cube of fresh yeast)
  • A pinch of coconut sugar (or any sugar alternative)
  • 1 tsp. olive oil
  • 1 tbsp plantbased milk for brushing the burger buns before baking
  • 1 tbsp. sesame seeds

For the bean burger patties (6 patties)

  • 20 g (0.7 oz) ground flax seeds
  • 70 g (2.4 oz) onions
  • 1 clove of garlic
  • 100 g champignons
  • 1 can/glas black beans (244 g drained net weight)
  • Vegetable oil for frying
  • 1 tsp. herbes de Provence
  • Salt
  • 80 g (1 cup) oatmeal
  • 1-2 tsp. dark miso paste (or hot mustard)
  • 2 tbsp. tomato paste
  • 1 tbsp. paprika powder
  • 1⁄2 tsp. smoked paprika powder
  • A pinch of cumin
  • Chili flakes to your taste
  • 3-4 tbsp breadcrumbs or 3-4 tbsp. chickpea flour for a gluten free alternative
  • A handful of parsley

Other ingredients (can be varied individually)

  • 250 g (8.8 oz) Brussels sprouts
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • Optional: 1-2 tsp. agave syrup
  • Salt
  • 170-200 g (5.9- 7 oz) sweet potatoes
  • 1 tbsp. almond butter/paste
  • 12-15 g/3 tbsp. yeast flakes
  • Chili flakes to your liking
  • 1 tsp. paprika powder
  • A pinch of  garlic powder (or a small garlic clove)
  • 4-5 tbsp. plantbased milk
  • Optional: Sriracha chili sauce for drizzling the burger patty zum Beträufeln

Instructions
 

  • For the burger buns, mix flour and salt in a bowl. Add dry yeast and 120 ml (0,7 cups) lukewarm water and mix. Leave to swell for about 3 minutes. Then add a pinch coconut sugar and olive oil and knead a smooth dough on a floured work surface.
  • Cover the dough and let it sit for 45-60 minutes. Divide the dough into 4 parts, knead intobuns, place on a baking tray covered with baking paper, brush with plantbased milk, sprinkle with sesame seeds (and press them lightly into the dough) and let the buns sit for another 10-15 minutes.
  • Bake your buns at 220°C/428 °F  in a preheated oven for 10-15 minutes. After half the baking time, brush the buns again lightly with plantbased milk (this will give them a nice golden color).
  • For the burger patties: Mix the ground flax seeds with 3 tbsp. water and let it swell. Peel onion and garlic clove and dice finely. Clean the mushrooms, shorten the stems and chop finely. Rinse the beans.
  • Heat 1 tbsp oil in a pan. Fry the onion, garlic and mushroom cubes for 3-4 minutes and season with herbs the Provence and a pinch of salt.
  • Pulse the black beans with the oatmeal in your blender, add the fried mushroom cubes, the flax egg, 1-2 tsp miso paste, 2 tbsp tomato paste and the spices and pulse again (don't overdo the blending!).
  • Remove patty dough from the blender and place it in a bowl. Mix it with 3-4 tbsp. breadcrumbs or 3-4 tbsp. chickpea flour for a gluten-free version, until the dough is easy to shape. Add chopped parsley and form 6 patties with slightly moistened hands. Important: Press the patties flat and don't let them get too thick, otherwise they won't fry well inside. 
  • Fry the patties in a pan with plenty of vegetable oil on both sides for 3-4 minutes. It is better to fry them at medium heat for a little longer than short and too hot, otherwise they will quickly darken on the outside and are not yet well fried on the inside. So, medium heat 3-4 minutes per side. Keep them warm in the oven.
  • Wash Brussels sprouts, cut into fine slices, mix with 1 tablespoon olive oil, cumin, a pinch of salt and 1 tsp.n agave syrup and place on baking paper. Wash half a sweet potato, cut into (thin) slices and place on the baking tray without adding any more fat.
  • Bake Brussels sprouts and sweet potatoes at 180 °C/ 356 °F. After 10 minutes baking time, remove the Brussels sprouts from the parchment paper, salt again and keep baking the sweet potato slices for another 4-5 minutes until they are completely soft.
  • For the "sweet potato cheese substitute": Puree the soft sweet potatoes with 1 tbsp. almond paste, 3 tbsp. yeast flakes, a pinch of salt, chilli flakes as desired, 1 tsp. paprika powder and a pinch of garlic powder (or add half a clove of garlic) and 4-5 tablespoons plantbased milk in a blender. Add more almond paste and plantbased milk for even more creaminess. Season to taste with salt.
  • Slice open the buns, spread with sweet potato cream, layer with Brussels sprouts and the patties, optionally drizzle with Sriracha and enjoy.
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