Chef/owner Anneen DuPlessis
Boon Burger Cafe
Ingredients
Black Bean Patty
1 Tbsp sunflower oil
1 medium onion, diced
1 Tbsp diced garlic
1 stalk celery, minced
1 vegetable bouillon cube
2 Tbsp nutritional yeast
1 Tbsp tomato paste
1 cup roasted red peppers
1 tsp chilli flakes
1 tsp salt
1 tsp cumin
1 cup dried lentils, any type
2 cups water
3 cups cooked black beans
2 cups cooked brown rice
1/2 cup large flake oats
2 Tbsp hot sauce
1/4 cup cornmeal
1/4 cup sunflower seeds
1/2 cup fresh cilantro
Burger
4-6 burger buns
3/4 cup corn chips
1/4 cup vegan mayonnaise
1/2 cup salsa
1 avocado, sliced
1 tomato, sliced
1/2 cup lettuce
4-6 slices Daiya vegan cheddar
Method
Black Bean Patty
- In a medium heavy bottom saucepan over medium heat add oil garlic, celery, bouillon, nutritional yeast, tomato paste, roasted peppers, chilli flakes, salt and cumin. Sauté for 45 mins.
- Add lentils, water, beans and continue to simmer 30 mins until lentils are soft.
- Remove from heat, mix in remaining ingredients.
- Measure 2 cups of mixture, puree, add back to burger mixture, stir well. Heat oil in pan on stove.
- Form into patties. Shallow fry 5-8 mins on each side.
Assembly
Spread bottom of bun with mayo, in the following order add greens, patty, salsa, red onion, vegan cheese, cilantro, chips, avocado and top bun.
Yield 4-6 burgers
