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.

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

For a really tasty and juicy plant burger filled with flavours I like to bake all (well, most of them) the ingredients in the oven before mixing together my patty as that adds quite a lot of extra flavour! When they’re baked and all soft and sweet I mix it all together with some quinoa for extra protein, walnuts for some crunch and lots of herbs, then form in to patties and then oven bake, fry or grill them!

Serve between whatever bread you prefer, or maybe some crispy lettuce leaves, and make sure to add a few yummy toppings - like this fava bean spread with lots of herbs for creaminess, sauerkraut for extra juiciness and that lovely sour-in-a-great-way-flavour and raw carrots for some extra crisp!

Cauliflower and chanterelle burger with fava bean spread, sauerkraut and shaved carrots

8 burgers

Ingredients

1/2 cauliflower (300 grams)

200 grams fresh chanterelles, or 150 grams frozen or 20 grams dried

1 yellow onion

3 garlic cloves

1 dl / 0.4 cups white quinoa

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

10 fresh tarragon leaves, or 1/2 tsp dried

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups walnuts, chopped

1 tsp rapeseed oil

1/2 tsp salt

1 pinch freshly ground black pepper

Fava bean spread

150 grams fava beans, dried (OR use 1 package / 230 grams cooked chickpeas)

2 handfulls of fresh parsley, or 2 Tbsp frozen fresh

1 Tbsp cold pressed rapeseed oil

1 small garlic clove, finely grated

salt and freshly ground black pepper

Crispy carrots

3 carrots

1 tsp cold pressed rapeseed oil

pinch of flakey salt

For serving

sauerkraut (Can be bought in most supermarkets)

cress

Unsweetened rye bread, or any bread you like

leafy greens

How to

Pre heat the oven to 175°C / 350°F. Cut the cauliflower in smaller florets. Brush the mushrooms, fry in a pan (if using frozen ones just thaw them, if using dried soak them). Peel chop the onion and garlic. Put cauliflower, mushrooms, onion and garlic on a oven tray and bake for 30 minutes. Cook the quinoa according to instructions on the packaging.

Mix the roasted veggies, quinoa and herbs until a crumbly batter in a food processor. Add oats and walnuts and mix well using a wooden spoon. Let sit for 15 minutes. Form in to 8 patties. Put on a baking tray and bake in the oven for 20 minutes, until slightly goden and crisp around the edges. If you want some extra crisp you can finish by frying them in a bit of oil in a pan.

Cook the fava beans for 30 minutes, until soft. Remove any excess water. Mix with the rest of the ingredients in a food processor until a creamy spread. Add a bit of water for a creamier spread. Salt and pepper to taste.

Shave the carrots thinly using a potato peeler or mandolin. Toss together with a tiny drizzle of oil and pinch of salt.

Spread some fava bean spread on a slice of rye bread. Top with some leafy greens, a patty, sauerkraut, oil tossed carrots and cress. Add some extra fava bean spread on top and finish with another slice of rye bread.

Recipe was first published in The Gothenburg-Post/Två dagar