Billy and Jack cook up TASTY jerk bean burgers!
With the help of the Google Nest Hub, Billy and Jack cook a delicious Benchmarx exclusive recipe - jerk bean burgers with chilli slaw!
Many thanks to Westfields Homes for providing a space to cook in, in their new Cotswold development - Windrush Heights. The space features a fantastic Holborn gloss grey kitchen.
Kidney Bean Veggie Burgers | HEALTHY VEGAN MEALS
VEGGIE KIDNEY BEAN BURGERS
-1 can of kidney beans
-1/2 cup oats
-1/2 tsp cumin
-1/2 tsp paprika
-1/4 tsp oregano
-1/4 tsp salt
-1/4 tsp Black Pepper
-1/8-1/4 tsp cayenne pepper
-Yellow bell pepper
-Tomato
-Red onion
DIRECTIONS
1. Blend up the dry ingredients in a blender (spices and oats)
2. Mash the kidney beans (or whatever beans you use) with a fork. Then add in the dry mixture.
3. Finely chop the pepper, tomato, and onion and mix it in with the bean burger batter
4. You have two options to cook the burgers:
(Recommended) On a pan heated with some oil, cook the burgers on medium heat until each side is browned (about 3-6 minutes each side)
bake in the oven at 350 F for 25-30 minutes or until they are not mushy any more and hold together.
Jack Monroe's carrot, cumin and kidney bean burgers | Guardian Recipes
Jack Monroe, who writes the blog A Girl Called Jack, discusses how she became a popular austerity cook and food blogger while living below the poverty line, and demonstrates how to cook one of her signature dishes: the carrot, cumin and kidney bean burger.
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Making 9p Vegan Bean Burger Recipe - Camping Food - Inspired by A Girl Called Jack
Here's my adapted version on my blog:
*This is an Unofficial page and has no affiliation or endorsement from Slimming World. Slimming World’s website can be found at
Any syn values are personal estimates and not verified by Slimming World.
Jack's Original Version:
Inspired by The Virgin Kitchen YouTube Channel:
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Vegetarian Mushroom Melt Burger Recipe that WON'T FALL APART!
LEARN HOW TO MAKE AN EASY VEGAN BEET MUSHROOM MELT BURGER AT HOME!
LAY HO MA!! Everybody loves a good burger. It's a comfort food that will always have a place in my kitchen and MAN, is this burger ever delicious! Join me in this episode and learn how to make an easy vegan mushroom melt beet burger right at home. Let's begin
Ingredients:
2 cups rolled oats (can use GF also)
100g cremini mushrooms
1/2 red onion
1 cup canned black beans
1/4 cup corn
1/2 green bell pepper
1 large cooked beet
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tbsp smoked paprika
pepper to taste
drizzle of olive oil
200g fresh shiitake
2 burger buns
2 slices your favourite plantbased cheese
chickpea mayo to taste (
wasabi to taste
few leaves romaine lettuce
few slices red onion
Directions:
1. Blend up the rolled oats in the food processor for a few seconds
2. Add the cremini mushrooms to the food processor. Roughly chop the red onion and add to the food processor along with the black beans, corn, green bell pepper, and the beet
3. Add the salt, garlic/onion powders, cumin, smoked paprika, some pepper, and a drizzle of olive oil to the food processor. Blend for about 45 seconds
4. Transfer the mixture to a mixing bowl. Then, cut a sheet of parchment paper into 6 squares that are about 4x4 inches each
5. Rub your hands with a little bit of olive oil. Then, scoop about a 1/2 cup worth of burger mixture to shape with your hands (try not to keep the mixture on your hands for too long). Place the burger patty onto one of the pieces of parchment paper. Repeat until you're out of mixture (should have 6 patties)
6. Refrigerate the patties for 15-20min before cooking to firm them up
7. In the meantime, thinly slice the shiitake mushrooms
8. Heat up a nonstick pan to medium heat. Toast the burger buns for about 30sec on each side. Then, set them aside
9. Drizzle some olive oil into the pan. Then, sauté the shiitake mushrooms for 4-5min. Season the mushrooms with salt and pepper
10. Set the mushrooms aside once they are nice and crispy
11. Add another small drizzle of olive oil into the pan. Add two of the burger patties and cook for 3min
12. Carefully flip the burger patties. Then, place a slice of cheese on each patty and some of the shiitake mushrooms on top
13. Cover the pan with a lid and melt the cheese for about 1min
14. Combine the mayo and wasabi together
15. Assemble the burger by spreading some of the wasabi mayo on the bottom bun. Then, add some romaine lettuce leaves followed by the mushroom melt beet burger and some thinly sliced red onions
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties | Food Impromptu
Delicious Veggie Burger Recipe - Homemade Veggie Burger - Black Bean Burger Patties
???? Let me know if you enjoyed my Vegan Burger Patties recipe?
▶️ RECIPE INGREDIENTS: (8 to 9 Patties)
2 Cups / 1 Can (540ml - low sodium) of Cooked Black Beans (Rinsed/well drained)
3 Tablespoon Olive Oil
2 Cups Onion - chopped
2 Tablespoon Garlic
2 Cups Finely Grated Carrot (240g)
2 Teaspoon Paprika
1 Teaspoon Cumin
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I added 1+1/4 Teaspoon of Pink Himalayan salt)
1 Tablespoon White Vinegar (I added White Wine Vinegar)
1 Tablespoon Balsamic Vinegar
1/4 Cup / 60ml Passata or Tomato puree
1/2 Cup / 80g Chickpea Flour OR Gram Flour
1/4 Teaspoon Baking Soda
2 to 3 Tablespoon Oil for frying the patties
Siracha Mayo:
Vegan Mayo + Sriracha Sauce to taste
▶️ METHOD:
To a heated pan add oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion is caramelized. Add finely chopped garlic and fry for about 1 minute or until fragrant.
Next add the black beans, Paprika, Cumin, Black pepper, Cayenne, salt and mix well. Fry the beans until all the moisture is evaporated and the beans are almost DRY. Regulate the heat if needed - to prevent the spices from burning. Add the finely grated carrot and mix. Cook on medium to medium-high heat until the carrots are cooked, moisture evaporated and the mixture is dry. Turn off the heat and then mash most of the beans. Allow the mixture to cool down UNCOVERED.
Add white vinegar, balsamic vinegar, tomato puree and mix. Then add chickpea flour and baking soda and mix thoroughly. Knead the dough with your hands until the ingredients are completely combined.
Oil a 1/3 cup and also rub oil on your palms to prevent the dough from sticking while forming patties. Make 1/2 inch thick patties. Fry as many as you want and store the rest of the raw patties in the refrigerator for later.
(NOTE: You could make these patties in advance and store it in the refrigerator in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep)
To a heated pan, add 2 to 3 Tablespoons of oil. Let the oil heat up and then add the patties - 3 or 4 at a time, do not over crowd the pan. Now reduce the heat to medium-low to low (depending on the heat of your stove) and cook it for about 3 minutes or so. Cooking on lower heat will prevent the patties from burning and will also cook the chickpea flour properly and prevent any raw flour taste.
Flip the patties and cook for about another 3 minutes on medium-low heat. Towards the end turn the heat to medium-high and cook for 30 seconds or so to give a slight char/crust. Be careful not to burn it. Remove from the pan and on a plate lined with paper towel. This will prevent the patties from getting soggy and will also soak any excess oil.
Let it slightly cool down and serve with your favorite dip or make a burger. This recipe is perfect for meal prep.
▶️ IMPORTANT TIPS:
- Make sure to fry the beans until all the moisture is gone and the beans are DRY and only then add the grated carrots and then again cook until the moisture is gone and the mixture is dry. This will prevent the dough from getting soggy
- The White vinegar cuts down the sweetness of the carrots and enhances the flavour of the beans by adding a very slight sourness. It also reacts with the baking soda and makes the patties less dense. The Balsamic Vinegar adds a unique sweet fermented flavour to the patties. So please do not skip it
- Cooking the patties on a lower heat will prevent the patties from burning and will also cook the patties evenly
- Towards the end of the frying process, turn the heat to medium-high for 30 seconds or so to get a nice golden crust/slight char. This adds a lot of flavour
- You can make these patties in advance and store in the refrigerator, in an airtight container separated/lined with parchment paper for 4 to 5 days. This recipe is perfect for meal prep.
Enjoy!
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