Name: Hearty Black Bean and Quinoa Burger (AKA Attenburger)
Prep time: 70 min
Cook time: 90 min
Total time: 160 min
Yield: 10-12 patties
Ingredients: 600 g black beans, presoaked/cooked according to package; 200 g black beans, canned; 120 g medium-firm tofu; 60 g onion, diced; 15 g garlic; 15 g cilantro, chopped; 135 g quinoa, precooked according to package; 35 g kale, shredded; 80 g red beet, shredded; 80 g carrot, shredded; 4 g cumin; 2 g smoked paprika; 2 g coriander; 15 g cornstarch; 15 g salt; 10 g baking powder; 225 g medium-firm tofu; 115 g yellow mustard; 115 g dill pickles; 450 g ketchup; 10 g salt; 12 g white vinegar; 25 g hot sauce; 225 g grapeseed oil; Lettuce, shredded; Tomato, sliced; Dill pickles; White onion, sliced; Potato bun

A fully garnished black bean burger on a potato roll with a side of deep fried pickles

Prep Time

1h 10 min

Cook Time

1h 30 min

Yields

10-12 patties

Named after renowned vegetarian Sir David Attenborough, this mouth-watering morsel is made from hearty black beans and spiced quinoa which is deep fried to create an ultra-crunchy, juicy patty. Served with deep fried pickles, it might just be better than the real thing.

Courtesy of Chef Matty Kane of Shed.

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ingredients

Black Bean Patty

600

g black beans, presoaked/cooked according to package

200

g black beans, canned

120

g medium-firm tofu

g onion, diced

g garlic

g cilantro, chopped

135

g quinoa, precooked according to package

g kale, shredded

g red beet, shredded

g carrot, shredded

g cumin

g smoked paprika

g coriander

g cornstarch

g salt

g baking powder

Virgin Island Dressing

225

g medium-firm tofu

115

g yellow mustard

115

g dill pickles

450

g ketchup

g salt

g white vinegar

g hot sauce

225

g grapeseed oil

Toppings and Assembly

Lettuce, shredded

Tomato, sliced

Dill pickles

White onion, sliced

Potato bun

Ingredient Substitution Guide

directions

Step 1

For the black bean patty: pulse raw and chopped cilantro, onion, garlic, kale, red beets, and carrot in a food processor.

Step 2

Add quinoa, black beans, tofu, smoked paprika, coriander, cumin, cornstarch, salt and baking powder to a bowl.

Step 3

Mix to combine with the veggies that have been pulsed down. *If you have access to a meat grinder, you can obtain an optimal texture.

Step 4

Shape into patties and set them aside to cool in the fridge for 2 hours.

Step 5

For the Virgin Island dressing: chop the tofu and the pickles into pieces.

Step 6

Place all ingredients except the oil in a blender and puree.

Step 7

Slowly add the oil until the mixture is emulsified and homogenous.

Step 8

Create a deep fryer on the stove top. Add the oil to a deep pot but fill it no more than half full. Generally, the walls of the pot should rise at least 10 cm above the oil so that there are no spillovers. This also helps contain splattering and makes cleanup easier. Use enough oil so that you can submerge a small batch of food completely.

Step 9

Bring it up to temperature. Use a probe thermometer held upright in the centre of the pan of oil to check the temperature. Get it to 350*F.

Step 10

Drop the set black bean patties into your homemade deep fryer at 350ºF for 3 minutes.

Step 11

To assemble: toast potato bun on flat top.

Step 12

Build the burger with shredded lettuce, sliced tomato, dill pickles, sliced white onion and their house-made Virgin Island dressing.

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Hearty Black Bean and Quinoa Burger (AKA Attenburger)