Vegan Burger Patties
Vegan burger patties - Simply made and ultra delicious. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The vegan burger patties consist largely of protein-rich black beans, which support muscle building and maintenance. The legumes are also a good source of magnesium - perfect for strong nerves in stressful times.
In addition to black beans, kidney beans are also super suitable for preparing the vegan burger patties. Fresh herbs of your choice, for example parsley, spice up the patties additionally.
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5.8 g |
Ingredients
- Ingredients
- 6 Tbsps soy granules
- 4 ozs Vegetable broth
- 1 Red onion
- 1 garlic clove
- 1 Beet
- 3 Tbsps olive oil
- 8 ozs black Beans (can; drained weight)
- 1 Tbsp Tomato paste
- 1 tsp ground paprika
- 1 ¾ ozs Oats
- 2 Tbsps Linseed flour (flaxseed flour)
- salt
- peppers
Preparation steps
Pour hot vegetable broth over soy granules and let swell for 10 minutes.
Peel and finely chop the onion and garlic. Peel and grate the beet. Heat 1 tablespoon oil in a frying pan, add onion and garlic and sauté over medium heat for 2 minutes. Add beet grate and sauté for 2 minutes, then set aside and allow to cool slightly.
Drain, rinse and drain the beans. Place in a stand mixer with tomato paste, paprika powder, oatmeal and flaxseed. Season with salt and pepper and mix coarsely.
Drain the soy granules, squeeze them out a bit and add them to the blender along with the onions, garlic and beet. Blend everything well, but not too finely, so that a malleable mass is formed. If necessary, season with salt and pepper.
Form 4 burger patties from the mixture. Heat 1 tablespoon oil in a large frying pan and fry burger patties in it over medium heat for about 5 minutes on both sides. Serve with homemade burger buns and toppings as desired.
