Black Bean and Sweetcorn Burger
- 28 min
- β β¬1.94
- 2 servings
- Easy
tomatoes, white cabbage, and black beans: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
Equipment
- stove
Prepare
Rinse and drain black beans and sweetcorn well
Rinse and drain black beans and sweetcorn well. Roughly mash two thirds of the beans, then fold in the remaining beans, sweetcorn.
Cook
Oats and half the medium-hot mustard
Oats and half the medium-hot mustard; 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 over medium-high heat
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 over the bun halves
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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