Black_Bean_Burger_Take_Stock_Magazine

Black Bean Burger with Ginger Pickled Shallots & Alfalfa Sprouts

Food Main Courses
By Unilever food solutions development chefs
10 Servings
Ingredients
FOR THE BLACK BEAN BURGER
750g black beans, tinned
150g banana shallots, finely diced
120g sun-dried tomatoes, sliced
40g coriander, chopped
45ml KNORR Blue Dragon Szechuan Concentrated Sauce
1g chilli flakes
2g paprika
10ml Worcestershire sauce
6g salt
1 large egg
200g wholemeal flour
FOR THE PICKLED SHALLOTS
150g banana shallots, peeled & finely sliced
20g stem ginger in syrup, finely diced
10g KNORR Professional Ginger Purée
150ml rice vinegar
150g caster sugar
TO SERVE
150g little gem lettuce
10 brioche bun
150ml HELLMANN’S Real Mayonnaise
150g alfalfa sprouts
Method
  1. For the burger, drain the black beans then roughly mash leaving a few beans whole for texture
  2. Add in the shallots, KNORR Blue Dragon Szechuan Concentrated Sauce, chilli flakes, paprika, coriander, sun-dried tomatoes, Worcestershire sauce and salt
  3. Mix the ingredients adding the egg and then flour to form a burger mix and form into 10 even-sized balls then press into a ring mould to the desired diameter. Put the patties onto greaseproof paper squares for cooking
  4. Place the purée, ginger, vinegar and sugar into a pan and reduce by half. Remove from the heat and pour over the shallots. Allow to cool
  5. Place the patties on a hot grill while still on the greaseproof paper and cook for 5 minutes, turning once
  6. Cut the buns and lightly grill
  7. On the bun base spread the mayonnaise, top with lettuce and add a burger. Top with shallots and alfalfa sprouts and add the bun lid