• Subscribe to sh.k

    • Home
    • The Sharehouse
    • Recipes
    • Reviews
    • Around the World
    • About sh.k
    • Get in touch
  • Recent Posts

    • Review: Moules & Gin
      November 2, 2016
    • Mussel linguine
      October 25, 2016
    • Review: Vanilla Bakeshop
      October 20, 2016
    • Gazpacho
      October 17, 2016
    • Guacamole
      October 13, 2016
  • Home
  • The Sharehouse
  • Recipes
  • Reviews
  • Around the World
  • About sh.k
  • Get in touch
The Ultimate Bean Burger
October 3, 2016

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.

Joined-Image-1_w

 

IMG_7648_w

Black bean burgers
 
Print
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!
3.5.3208

IMG_7653_w

asian burgerbest burger pattiebest vegetarian burgerblack bean burgerburgerporngrillable burgerhangoverkewpie sriracha burgernormanvillered bean burgerveganvegan burgervegetarianvegetarian burgervegetarian rissole
Share

Shared Affairs  / Sharehouse Kitchen  / Vegetarians

sh.k

You might also like

Guacamole
October 13, 2016
The Bowl of Nom
October 6, 2016
Review: 21 Junk Street
September 29, 2016

Leave A Reply


Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
  • Our Deal

    After years of living in gritty share houses—some wonderful, some pitiful—Honor Kennedy and Cam Hassard met each other in one. Now living together in a Berlin apartment, they reflect on the gritty traditions of their sharehouse past, an homage to all the good bits of shared life—the camaraderie, the community, the meals and the wine.
  • Follow us

  • Popular Posts

    • The Old Man's Croquemonsieur
      October 16, 2014
    • Bacon Mushroom & Pea Gnocchi
      October 22, 2014
    • Chicken Bastille
      August 19, 2014
  • Recent Posts

    • Review: Moules & Gin
      November 2, 2016
    • Mussel linguine
      October 25, 2016
    • Review: Vanilla Bakeshop
      October 20, 2016



  • The Sharehouse
  • Recipes
  • Reviews
  • Around the World
  • About sh.k
  • Get in touch
© Copyright 2016 Sharehouse Kitchen