Black bean burger with seaweed salad, mashed avocado and pickled red cabbage

Black bean burger with seaweed salad, mashed avocado and pickled red cabbage

Serves 4

Ingredients

2 cans (á 230 grams drained weight) precooked black beans

1 garlic clove

10 cm leek

1 tsp paprika powder

2 Tbsp cold pressed olive oil

1 chia egg (1 Tbsp chia seeds + 1/2 dl boiling water, stir and let sit for 5 minutes)

1 1/2 dl rolled oats

1 handful of fresh parsley, or 2 Tbsp frozen

Pickled red cabbage

100 grams red cabbage, thinly shredded

1 1/2 dl water

1/2 dl apple cider vinegar

1 Tbsp maple syrup

1 good pinch of salt

Seaweed salad

20 grams dried seaweed

1 Tbsp fresh ginger, grated

1 Tbsp sesame oil

1 Tbsp tamari, or any kind of soy sauce

1/2 Tbsp rice vinegar

1 red chili pepper, finely chopped (remove seeds, veins and pith for a less spicy chili)

For serving

8 slices rye bread, or any bread you like (preferably a bit toasted!)

1 avocado, mashed

2 handfulls of baby spinach

How to

Drain and rinse the black beans. Peel and finely chop the garlic. Shred and rinse the leek. Mix 2/3 of the beans, garlic, leeks, spices, olive oil and chia egg until chunky. Add the rest of the beans, cilantro and oats, pulse a few times to combine and let let sit for 30 minutes.

Pickled red cabbage: Bring water, vinegar, maple syrup and salt to a boil in a pot. Add the cabbage, remove from heat and put on a lid. Let sit for at least 15 minutes.

Seaweed salad: Soak the seaweed according to instructions on the packaging. Rinse. Toss together with the rest of the ingredients, salt to taste. Set aside.

Pre heat the oven to 200°C. Form the burger batter in to 4 big patties, or 8 smaller. Fry in a drizzle of oil in a frying pan on both sides for a couple of minute. Transfer to a baking tray and bake in the oven for 10-15 minutes, until the patties are firm yet still moist.

Put some spinach on 4 of the bread slices, top with seaweed salad, the bean patty, mashed avocado and pickled cabbage then add another bread slice on top. Serve extra seaweed salad on the side.

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Svart bönburgare med algsallad, mosad avokado och syrad rödkål 

4 portioner 

Ingredienser 

2 förpackningar (á ca 230 gram avrunnen vikt) förkokta svarta bönor 

1 vitlöksklyfta

10 cm purjolök

1 tsk paprikapulver

2 msk kallpressad olivolja

1 chiaägg (1 msk chiafrön + 1/2 dl kokat vatten, låt stå och svälla i 5 minuter)

1 1/2 dl havregryn

1 kruka färsk persilja, eller 2 msk färsk fryst

Syrad rödkål

100 gram strimlad rödkål

1 1/2 dl vatten

1/2 dl äppelcidervinäger 

1 msk lönnsirap

1 krm salt

Algsallad

20 gram torkade blandade alger (går att köpa torkade som blandningar, eller var för sig, i välsorterade mataffärer och ekobutiker)

1 msk färsk ingefära, riven

1 msk sesamolja

1 msk tamari, eller annan sojasås

1/2 msk risvinäger 

1 röd chilipeppar, finhackad (ta bort frö och fröfäste innan du hackar för en mildare smak)

Till servering

8 skivor rågbröd, eller annat gott bröd (gärna lättrostat!)

1 avokado, mosad

2 nävar babyspenat

Gör såhär

Häll av och skölj bönorna väl. Skala av finhacka vitlöken. Ansa och strimla och skölj purjolöken noga. Mixa 2/3 av bönorna, vitlök, purjolök, kryddor, olivolja och chiaägg till en bitig smet. Vänd ner salladslök, färsk koriander, resten av de svarta bönorna och havregryn. Rör om väl och låt svälla i minst 30 minuter. 

Syrad rödkål: Koka upp vatten, vinäger och lönnsirap till en lag. Ta bort från värmen och lägg i rödkålen. Sätt på lock och låt stå i minst 15 minuter, häll sedan av vätskan. 

Algsallad: Blötlägg algerna enligt instruktionerna på förpackningen. Häll av vattnet och blanda algerna med resten av ingredienserna. Smaka av med salt. Ställ åt sidan.

Värm ugnen till 100°C. Forma burgarsmeten till 4 stora biffar, eller 8 mindre. Stek i lite olja på medelvärme i en stekpanna tills de får fin färg runt om. Lägg över biffarna på en ugnsplåt och baka i mitten av ugnen i 10-15 minuter, tills biffarna är fasta men fortfarande saftiga.

Lägg lite färsk spenat på en brödskiva, lägg algsallad ovanpå. Fortsätt med bönbiffen, avokado och syrad rödkål. Avsluta med ytterligare en brödskiva. Servera extra algsallad vid sidan av. 

This recipe was first published in Swedish food magazine Allt om Mat in October 2019. Recipes and styling by Therese. Photo by Magnus Carlsson.

Warming bean chili with avocado and cilantro

I love how the different seasons throughout the year invites to enjoy different types of foods, both when it comes to specific veggies and fruits to use and how to cook them. Especially when you like me live in a part of the world where each season really is different from the one before, and the ones that is coming this is quite a “big” thing!

I’m embracing this fact when it comes to the food I’m cooking. I like to get creative with what ever we can get from the farmers (at least fairly) nearby, letting those veggies be the main ingredient and then maybe adding (like avocado in this recipe) some other things as an extra. Also, during winter a warming bowl of something hearty and yummy is a great idea. So, Lets get cooking!

Warming bean chili with avocado and cilantro

4-6 portions

Ingredients

150 gram soya mice (weight when dry) *

1 yellow onion

2 garlic cloves

1/2 celeriac (roughly 350 grams)

1 Tbsp whole cumin

2 tsp smoked paprika powder

1/2 tsp ground cayenne pepper

6 dried organic apricots, chopped

2 packages (á 500 ml) crushed tomatoes

4 dl / 1.7 cups water

1 package (á 230 grams when drained) pre cooked black beans

1 package (á 230 grams when drained) pre cooked kidney beans

1 Tbsp cacao powder

150 grams Tuscan kale

1 Tbsp cold pressed rapeseed oil

salt and freshly ground black pepper

For serving

4-6 portions wild rice/black quinoa/sorghum/whole oats

2 avocados

fresh cilantro

How to

Soak the soya mince according to instructions on the packaging.

Peel and finely chop the onion and garlic. Scrub the celeriac thoroughly, cut i small pieces. Fry the onion and garlic in a pot until soft. Add the celeriac, spices and apricot and fry for another couple of minutes. Add the crushed tomatoes, water and soya mince. Bring to a boil and let simmer for 15 minutes.

Drain and rinse the beans. Remove the tough steam from the kale (tips: keep them and use next time you’re making a creamy kale soup! Put them in the freezer until then) and cut the leaves in smaller pieces. Add cacao, beans and kale to the chili. Turn of the heat and let the chili sit for at least 15 minutes before serving. Salt and pepper to taste.

Serve with sliced avocado, fresh cilantro and your choice of cooked grain!

* I like to use organic dried soya mince as it’s made of 100% soy, as opposite to the frozen ones I’ve manage to find which always have contained other things then only soy (such as flavouring, stabilators, sugar etc - things I found to be unnecessary here and rather tend avoid)

Recipe for Coop Sverige. Photo by Magnus Carlsson.