Black Bean and Sweetcorn Burger
- 28 min
- β β¬1.94
- 2 servings
- Easy
Main ingredients: tomatoes, white cabbage, black beans, and sweetcorn. Allow about 28 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
Equipment
- stove
Prepare
Rinse and drain black beans
Rinse and drain black beans and sweetcorn well. Roughly mash two thirds of the beans, then fold in the remaining beans, sweetcorn, oats and half the medium-hot mustard.
Cook
Finely shred white cabbage
Rest for 5 minutes and shape two firm, bun-size patties. Finely shred white cabbage and thinly slice tomatoes.
Heat rapeseed oil in a large pan
Heat rapeseed oil in a large pan over medium-high heat. Fry the patties for 8β10 minutes, until piping hot and browned on several sides.
Toast burger buns in a dry pan
Toast burger buns in a dry pan for 1β2 minutes per side.
Finish
Spread the remaining medium-hot mustard
Spread the remaining medium-hot mustard over the bun halves. Add the patties, tomatoes and white cabbage, close the burgers and serve at once.
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Recipe from VegPlan Β· https://vegplan.app/recipes/stacked-burger-bean
