BEANY BURGER BOWL
SERVES 4 PORTIONS
FOR THE QUICK PICKLES
3 oz. (90 ml) hot water
2 tbsp. (28 ml) white vinegar
1 tsp. organic cane sugar
1/2 tsp. dried dill
1/4 tsp. salt
1 small pickling cucumber, sliced into rounds
FOR THE SPECIAL SAUCE
1/4 cup (60 g) vegan mayo
2 tbsp. (30 g) ketchup
2 tbsp. (30 g) relish
1 1/2 tbsp. (17 g) yellow mustard
FOR THE BURGER PATTIES
1 can (15 oz., or 425 g) kidney beans, rinsed and drained
1 cup (100 g) walnuts
1 tbsp. (16 g) tomato paste
1 tbsp. (15 ml) vegan Worcestershire sauce
1 tbsp. (15 ml) toasted sesame oil
1 tsp. onion powder
1 tsp. smoked sea salt
1/4 tsp. freshly ground black pepper
FOR THE ASSEMBLY
12 butter lettuce leaves
2 thick slices of bread, cubed and toasted
1 cup (180 g) sliced tomatoes
1/2 cup (80 g) thinly sliced white onion
NUTRITIONAL VALUES
Calories: 679kcal
Fat: 27.1g (1.7g S.Fat)
Carbs: 82.8g
Protein: 33.2g
Sugar: 10.5g
Sodium: 575mg
METHOD
TO MAKE THE QUICK PICKLES
Stir together the hot water, white vinegar, sugar, dill, and salt in a small jar until the sugar dissolves. Shake the jar with the cucumber slices and place it in the refrigerator for at least 30 minutes.
TO MAKE THE SPECIAL SAUCE
In a small mixing bowl, combine the mayo, ketchup, relish, and mustard. Place in the refrigerator for 30 minutes before serving to chill.
TO MAKE THE BURGER PATTIES
Preheat the oven to 180°C/350°F and line baking sheet with parchment paper.
In a food processor, pulse the kidney beans and walnuts until the mixture is crumbly but not paste-like. Transfer the kidney bean mixture to a mixing bowl and fold in the tomato paste, Worcestershire sauce, sesame oil, onion powder, smoked sea salt, and black pepper until evenly combined. Form 8 3/4-inch (2-cm) thick burger patties and place them on a baking sheet. Bake for 15 minutes, then flip and bake for another 10 minutes, or until they begin to brown lightly. For 5 minutes, place the baking sheet on a cooling rack.
TO ASSEMBLE
Divide the toasted bread cubes, tomato slices, and white onion among the bowls, then top with 3 leaves of butter lettuce. Fill each bowl with 2 burger patties, top with pickles, and serve immediately with the special sauce.
In a food processor, pulse the kidney beans and walnuts until the mixture is crumbly but not paste-like. Transfer the kidney bean mixture to a mixing bowl and fold in the tomato paste, Worcestershire sauce, sesame oil, onion powder, smoked sea salt, and black pepper until evenly combined. Form 8 3/4-inch (2-cm) thick burger patties and place them on a baking sheet. Bake for 15 minutes, then flip and bake for another 10 minutes, or until they begin to brown lightly. For 5 minutes, place the baking sheet on a cooling rack.
