Spicy Bean Quarter Pounders (Vegan)

nevercrazyenough    November 16, 2022    Recipes    Comment   

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Spicy Bean Quarter Pounders (vegan). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Spicy Bean Quarter Pounders (vegan) is one of the most well liked of current trending foods on earth. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They're nice and they look wonderful. Spicy Bean Quarter Pounders (vegan) is something that I've loved my entire life.

Many things affect the quality of taste from Spicy Bean Quarter Pounders (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Bean Quarter Pounders (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Bean Quarter Pounders (vegan) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Spicy Bean Quarter Pounders (vegan) using 14 ingredients and 15 steps. Here is how you cook it.

When I was a kid growing up in West London, we got taken to Wimpey burger bar in Notting Hill Gate. I would sometimes get a spicy bean burger, because my dad would get one. This is a close approximation of what they were like, only bigger...Wimpey was bought out by Burger King.

Ingredients and spices that need to be Get to make Spicy Bean Quarter Pounders (vegan):

1. 1 cup dried breadcrumbs *(see steps 1-3)
2. 1 can red kidney beans, drained
3. 1 can garbanzo beans/ chick peas, drained
4. 2 medium carrots, peeled and chopped
5. 1 tbsp olive oil
6. 1 yellow onion, quite finely chopped
7. 2 garlic cloves, crushed
8. 1/2 tsp smoked paprika
9. 1/2 tsp ground cumin
10. 1 tsp dried oregano
11. 1/4 cup frozen sweetcorn, defrosted
12. 2 tbsp chopped pickled jalapeños
13. 4 tbsp canola oil, for frying
14. 4 burger buns

Instructions to make to make Spicy Bean Quarter Pounders (vegan)

1. Heat oven to 110C.
2. Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out.
3. Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup...set aside
4. Cook the carrots for 10 minutes in boiling water, drain and set aside to cool
5. Heat the olive oil in a skillet and fry the onion for 3 minutes until softened
6. Add the garlic and cook for another minute
7. Add cumin, oregano and paprika
8. Allow onion mixture to cool, off the heat
9. Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher...you don't need them totally mashed, but mostly.
10. To the beans, add the onion mixture, carrots, sweetcorn, jalapeños and season with salt and black pepper
11. Mix well until the mixture sticks together
12. Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate
13. Heat the canola oil over a medium heat in a skillet (or two, if necessary...you may need to rinse and wipe dry the skillet you used for the onions)
14. Fry the burgers for 4-5 minutes each side
15. Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapeños...

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