For 4 persons
200 g black beans
200 g walnuts
1 pepper, diced
5 stalks of spring onion, in rings
100 g chestnut mushrooms, in small cubes
1 handful of coriander or parsley, finely chopped
2 tbsp vegan barbecue sauce
2 tbsp lime juice + zest of 1 lime
3 tbsp buckwheat flour
Freshly ground salt and pepper to taste
Oil for frying
For the garnish
4 burger buns
4 pick China Rose sprouts
1 clove of garlic, pressed
1 beef tomato, sliced
- Heat some oil in a frying pan. In it, fry the pepper with the spring onion for 2-3 minutes. Then add the mushrooms and fry until they are soft and have lost as much moisture as possible.
- Coarsely pulse the black beans with the walnuts in a food processor. Add the paprika-boshi-mushroom mixture, the coriander or parsley, barbecue sauce, lime juice and zest and the buckwheat flour. Pulse again, but make sure it still has a coarse texture. If it remains too moist, you can add some more buckwheat flour. If it is too dry, add some more barbecue sauce.
- Knead the mixture into four balls and flatten them into round burgers. Heat some oil in a frying pan and fry the burgers for five minutes per side on both sides until brown and crispy.
- Meanwhile, make a quick guacamole by mixing the flesh of the avocado with the garlic, some salt and pepper and some lime juice, if necessary.
Halve the burger buns and briefly fry them crispy on the inside. Top with some barbecue sauce, beef tomato, the burger, quick guacamole, China Rose sprouts and the top of the bun. Serve immediately.