These veggie burgers look great, but they taste even better! I prefer thick burgers, but you can make them thinner if you like, both are so delicious!
Extra virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon tarragon
Salt and pepper to taste
2 cloves of garlic
Dash of cayenne
1 green pepper
8 drops Tabasco chipotle sauce
1 and 1/2 cups cooked red beans (345 grams)
1/4 cup nutritional yeast (20 grams)
2/3 cup bread crumbs (80 grams)
2 tablespoons whole wheat flour
Heat olive oil in a frying pan. Add the diced potatoes, the herbs (oregano, thyme and tarragon) and some salt and pepper. Fry for about 5 minutes.
Add the onion and the green pepper (finely chopped), two cloves of garlic (grated), a dash of cayenne and eight drops of Tabasco sauce. Fry for about 20 minutes, until the potatoes are done. Place the veggies in a bowl and let cool down.
Add the cooked black beans (we cooked them in plenty of boiling water for about an hour), nutritional yeast and bread crumbs. Mash the veggies with your hands, a fork, a potato masher or a food processor, and form burger patties with your hands. We recommend don’t make them too thick, just about the thickness of your thumb.
Heat olive oil in a frying pan, coat burgers in flour and cook each side for about 5 min, or until they are nicely browned.
Serve on bread with lettuce, tomato and some ketchup.