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Half an Hour to Cooking 5-Star Spicy Bean Quarter Pounders (vegan)

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Spicy Bean Quarter Pounders (vegan)

We hope you got insight from reading it, now let's go back to spicy bean quarter pounders (vegan) recipe. You can cook spicy bean quarter pounders (vegan) using 14 ingredients and 15 steps. Here is how you achieve that.

To prepare an extraordinary Spicy Bean Quarter Pounders (vegan), below are the materials required:

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

After preparing the materials, now you are ready to cook your tasty Spicy Bean Quarter Pounders (vegan) by following the instructions below:

  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....

I didn't put as much chili powder, so they weren't very spicy. I think they'd be good with the addition of mexican spices. I served them with wilted spinach salad and lime & black pepper. Another Mexican vegan treat, these spicy enchiladas make use of our Edam style Sheese to deliver a wealth of flavours with just a little kick. Bring to a boil, then reduce to a simmer.

Recipe : Spicy Bean Quarter Pounders (vegan)

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