Black Bean Burger with Mango, Purple Onion and Pea-Guacomole
4 BurgersPreparation time 3 hours (plus overnight soaking and chilling time)
350 g spelt flour (Typ 630)
10 g fresh yeast or ½ teaspoon dried yeast
1 tablespoons olive oil
Salt
100 g red onion, cut into extremely thin slices
6 tablespoons lemon juice
160 g black beans (or 360 g cooked black beans)
70 g long grain rice
40 g rice flakes
200 g frozen peas
1 avocado, peeled and pit removed
1 garlic clove, finely chopped
2 sprigs of mint, finely chopped
1 mango, cut into wafer-thin slices
1 bunch parsley, finely chopped
1 pinch ground cumin
8 Lollo Bionda lettuce leaves
1 patch of cress
10 g fresh yeast or ½ teaspoon dried yeast
1 tablespoons olive oil
Salt
100 g red onion, cut into extremely thin slices
6 tablespoons lemon juice
160 g black beans (or 360 g cooked black beans)
70 g long grain rice
40 g rice flakes
200 g frozen peas
1 avocado, peeled and pit removed
1 garlic clove, finely chopped
2 sprigs of mint, finely chopped
1 mango, cut into wafer-thin slices
1 bunch parsley, finely chopped
1 pinch ground cumin
8 Lollo Bionda lettuce leaves
1 patch of cress
A day in advance:
1. For the bread, knead spelt flour, yeast, 240 ml lukewarm water, 1 tablespoon olive oil and salt. Cover and let sit in refrigerator over night.
2. Mix purple onion with 5 tablespoons water, ½ teaspoon salt and 3 tablespoons lemon juice in a container and seal tightly. Let sit in refrigerator over night.
3. For the black bean patties soak black beans in cold water over night.
The Next Day:
4. Rinse black beans in a strainer and cook fully covered in water for 60 minutes. In a second pot, bring rice and water to a boil, cook fully covered in water for 10 minutes, then soak for another 20 minutes.
5. Preheat oven. Remove dough from fridge and form 4 burger buns. Lay buns onto a parchment lined baking tray and bake for 25 minutes.
6. For the Guacomole, boil peas in salted water for 3 minutes. Drain and rinse with cold water. Mix peas, garlic, avocado, 3 tablespoons of lemon juice, mint, salt and pepper. Purée mixture with a hand blender.
7. Drain black beans, rinse with cold water and drain well. Purée beans and rice. Mix in parsley, rice flakes, salt and cumin. Form mixture into 4 burger patties. Grill on each side for 3 minutes on a hot grill. Grill mango on each side for 1 minute.
8. Then, slice buns and spread with Guacomole. Stack burger, onions, lettuce leaves and grilled mango in buns. Serve sprinkled with cress.
1. For the bread, knead spelt flour, yeast, 240 ml lukewarm water, 1 tablespoon olive oil and salt. Cover and let sit in refrigerator over night.
2. Mix purple onion with 5 tablespoons water, ½ teaspoon salt and 3 tablespoons lemon juice in a container and seal tightly. Let sit in refrigerator over night.
3. For the black bean patties soak black beans in cold water over night.
The Next Day:
4. Rinse black beans in a strainer and cook fully covered in water for 60 minutes. In a second pot, bring rice and water to a boil, cook fully covered in water for 10 minutes, then soak for another 20 minutes.
5. Preheat oven. Remove dough from fridge and form 4 burger buns. Lay buns onto a parchment lined baking tray and bake for 25 minutes.
6. For the Guacomole, boil peas in salted water for 3 minutes. Drain and rinse with cold water. Mix peas, garlic, avocado, 3 tablespoons of lemon juice, mint, salt and pepper. Purée mixture with a hand blender.
7. Drain black beans, rinse with cold water and drain well. Purée beans and rice. Mix in parsley, rice flakes, salt and cumin. Form mixture into 4 burger patties. Grill on each side for 3 minutes on a hot grill. Grill mango on each side for 1 minute.
8. Then, slice buns and spread with Guacomole. Stack burger, onions, lettuce leaves and grilled mango in buns. Serve sprinkled with cress.