Easiest Way to Prepare Tasty Spicy Bean Quarter Pounders (vegan)

Spicy Bean Quarter Pounders (vegan). Mae’s Kitchen Spicy Bean Quarter Pounder, crammed with kidney beans and chickpeas. Mae’s Kitchen Vegetable Quarter Pounders, rather like vegetable fingers but bigger. Mae’s Kitchen Superfood Burgers, made of quinoa, couscous, pumpkin seeds, butternut squash, red pepper, and.

Spicy Bean Quarter Pounders (vegan) They are flavoursome and have a nice little kick to them. Comprehensive nutrition resource for Sainsbury’s Spicy Bean Quarter Pounder. Nutritional Information, Diet Info and Calories in Spicy Bean Quarter Pounder from Sainsbury’s. You can cook Spicy Bean Quarter Pounders (vegan) using 14 ingredients and 15 steps. Here is how you cook that.

Ingredients of Spicy Bean Quarter Pounders (vegan)

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

In the beginning, I shied away from the ‘meaty’ vegetarian burgers as I was one of those people who thought Raw cashew mango cabbage wraps are filled with curry spiced cashews layered with colorful veggies topped with a spicy mango mango tahini sauce. Related products from ASDA: Aberdeen Angus, Quarter Pounder Beef Burgers. Black beans (also known as black turtle beans) are one of the fastest dried beans to cook. Even without soaking they are soft in less than an hour.

Spicy Bean Quarter Pounders (vegan) instructions

  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….

You can of course use pre-cooked black beans straight from a can. Professional Chefs' Diploma in Vegetarian and Vegan Cookery. It’s absolutely delicious and naturally vegan, vegetarian and gluten free! Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly.

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