Practical Method to Producing 5-Star Spicy Bean Quarter Pounders (vegan)

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

To cook an unforgettable Spicy Bean Quarter Pounders (vegan), here are the ingridients needed:

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

After preparing the ingridients, now you are good to cook your tasty Spicy Bean Quarter Pounders (vegan) by following the procedures on this section:

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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step by step to make Spicy Bean Quarter Pounders (vegan)

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