Allow me to clear this up from the outset: I’m no vegetarian. Or vegan for that matter (& Hon most definitely isn’t). But there have been a couple of times in my life where, for physiological and mental reasons, I have shirked all fattening deliciousnous to reset the system and shed some girth.

During our unexpected sabbatical in Normanville, SA last summer, I spent a few long weeks in Vegan-town sans booze, caffeine and anything that wasn’t grown and ripped from the earth. I actually felt pretty great afterwards, if for no other reason than I could comfortably re-assume prior carnivorous inclinations with renewed aplomb! I also learned that food sans animal could actually be pretty great, some of it maybe even better. Inspired by a vegan-friendly coffee house and cafe in Normanville, we banged together a vegetarian/vegan meal of our own. 

Like this thing here – shake hands with the sh.k Black Bean Burger: an all-vegan, egg-free patty that won’t fall apart in your palm or pan, served up in two sensationally tantalising offerings – the Straight Up Classic, and the Sri Ra Cha/Kewpie Asian Crunch Deluxe (slightly less vegan).

Never thought I’d say it, but this health explosion well and truly ‘meets the meat’. Good sober; excellent hungover – whip yourself up a batch of fat patties and dig the bean action below.

Black bean burgers

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Author: Sharehouse Kitchen

Recipe type: shared affairs, vegetarians

Cuisine: Vietnamese

Serves: 4 or 6

What you'll need

• VEGAN BURGER PATTIES
• 1 cup uncooked brown or white rice
• 1 400g can of red kidney beans or equivalent of cooked black beans
• ¼ cup of breadcrumbs
• 4 Tbsp of okonomi sauce (or BBQ sauce)
• 1 Tbsp of cumin
• 1 Tbsp of smoked paprika
• 1 Tbsp of chilli powder
• ½ Tsp of sea salt
• ½ Tsp of pepper
• _________________________
• STANDARD TOPPINGS
• Lettuce
• Sliced tomato
• Sliced red onion
• Fried egg
• Cheese
• Tomato sauce
• Mustard
• Avocado
• _________________________
• ASIAN SLAW TOPPING
• 1 cup of cabbage, shredded
• 1 cup of carrot, shredded
• 1 capsicum, julienned (mixed colours)
• 1 garlic clove, minced
• 2 cm knob of ginger, minced
• 1 Tbsp sesame oil
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar
• 1 Tsp soy sauce
• Juice of 1 lime
• Splash of white wine vinegar
• Bunch of coriander
• Kewpie mayonnaise
• Sriracha chilli sauce

How to make it

1. _________________________
2. STANDARD PATTIE
3. Cook rice according to instructions on packet
4. Mash rice and cooked beans in a large bowl
5. Add spices, breadcrumbs, okonomi sauce, and mix thoroughly. The mixture should be pliable but not crumbly. If it is too dry add more sauce, if too sticky add more breadcrumbs
6. Separate into 4 balls (or 6 for medium sized burgers), and flatten into patties
7. Fry burgers on medium-high heat for approximately 8-10 minutes, until hot through
8. Meanwhile toast burger bun and assemble desired ingredients (lettuce, cheese, tomato etc.)
9. Add pattie, top with sauce, and serve.
10. _________________________
11. ASIAN SLAW ALTERNATIVE
12. Make pattie as above
13. Fry sesame oil with garlic and ginger until fragrant
14. In a small bowl mix cooked garlic, ginger, vinegar, lime, fish sauce, sugar, and soy
15. Add dressing to shredded ingredients in a large bowl and mix
16. Fry patties on medium-high heat for approximately 8-10 minutes, until hot through
17. Meanwhile toast burger bun, and top with slaw, coriander, kewpie mayonnaise and sriracha sauce
18. Serve and enjoy!

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