Ingredients for 4 persons
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4 Burger buns
For the patties:
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3 TBSP Flaxseed
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100 ml Kühne Red Beet Brine
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200 g Kidney beans
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100 g Oatmeal
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3 TBSP Yeast extract
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0.5 TBSP Rosemary
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0.5 TBSP Thyme
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0.5 TBSP Cumin
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150 g Shitake mushrooms
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2 TBSP Oilive oil
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1 TSP Salt
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0.5 Red onion
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40 g Walnuts
Topping:
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KÜHNE MADE FOR MEAT BBQ Smoked Pepper
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4 Slices Vegan cheese
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0.5 Red onion
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1 Tomato
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Sald leaves of your choice
Preparation
Mix the linseed with the beetroot juice and let it soak for 10 minutes.
Blend the kidney beans together with oats, yeast extract and the spices in a food processor until smooth.
Slice the shiitake mushrooms. Heat olive oil in a pan and sauté the shiitake over medium heat for about 5 minutes.
Peel and finely dice the onion. Add it to the pan with the shiitake and sauté.
Add the sautéed shiitake, onion, soaked linseed and walnuts to the patty mixture in the food processor and blend into a slightly chunky texture.
Shape four patties and place them on a piece of baking paper until ready to cook.
Heat oil in a pan and fry the patties over medium heat for about 5 minutes per side.
Slice the burger buns in half and place a patty on the bottom half. Layer with vegan cheese, Kühne Made for Meat Smoked Pepper BBQ sauce, onion rings, tomato slices and lettuce. Top with the other bun half.
Recipe advice
Natural yeast extract is mainly available in organic stores and health shops.
Nutritions
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Calorific value
ca. 637 kcal -
Ballast
11g -
Protein
13g -
Fat
19g -
Sugar
5g -
Carbohydrates
28g