Bean burgers with mushroom filling and spicy tomato sauce are a great alternative to meat burgers. Beans in their composition is not inferior to meat, because it contains natural natural protein. Serve these cutlets as an independent dish with a salad of fresh vegetables.
| Cook Time | 80 minutes |
| Servings |
Ingredients
Minced meat cutlet:
- 1 glass Beans
- 1 piece Carrot
- 1 piece Potato
- 1 piece Onion
- 2 cloves Garlic
- 6 tablespoons Corn grits
- 3 tablespoons vegetabe oil
- 1 tablespoon Soy sauce
- 0,5 teaspoon Seasoning
- 100 ml Water
- Greens
- Salt
- Black pepper
For the filling:
- 100 gram Champignons
- 1 piece Onion
- 2 tablespoons vegetabe oil
- 0,5 teaspoons Seasoning
- Salt
For the sauce:
- 1,5 glass Water
- 1 tablespoon Flour wheat / Flour
- 1,5 tablespoons Tomato paste or 3 tbsp. - tomato ketchup
- 1 clove Garlic
- 0,5 teaspoon Seasoning coriander, cumin, nutmeg, black pepper
- 1 pinch Sugar
- Salt
Ingredients
Minced meat cutlet:
For the filling:
For the sauce:
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Instructions
- Soak a glass of beans overnight in 3 cups of water. Rinse it off. Put the swollen beans in a saucepan. Pour 3 cups of water again. Cook over low heat until tender. Transfer the finished beans (410 g) without liquid to a separate bowl.
- Cut the peeled onion and garlic into cubes and fry in preheated vegetable oil until transparent.
- Peel the carrots and potatoes and rub them separately. In a bowl with the beans, add the potatoes.
- And put the carrots in a frying pan. Add the soy sauce and simmer the vegetables until tender.
- Transfer the passerine and bean mixture to the bowl of a blender, add 50 ml of water, spices and salt. Using a blender, bring the mixture to a smooth finish. In the process of grinding, add another 50 ml of water or broth.
- Add 1 tablespoon of polenta (only 3 tablespoons) to the bean mixture. Cover the bowl with a lid and set aside for 30 minutes. The bean mass will thicken a little during this time.
- Prepare the filling. Fry the diced onion in preheated vegetable oil until transparent. Add finely chopped mushrooms, spices and salt, fry for 5 minutes, not forgetting to mix periodically.
- Bean mince is divided into 8 parts and rolled into balls. Flatten each ball into a round tortilla and put the mushroom filling (1-1. 5 tsp). Cover the filling with minced meat and roll in polenta (2 tbsp). A wet spoon will help you, dip in water and form.
- In preheated vegetable oil, fry the cutlets until golden brown on both sides.
- Lubricate the baking dish with vegetable oil and put the cutlets.
- Prepare the sauce. Mix the tomato paste with water. Add spices, pressed garlic and vegetable oil. You can add a pinch of sugar, soy sauce (1 tbsp). The sauce should be sweet and sour.
- In a dry frying pan, heat the flour. Then gradually add the tomato liquid and mix periodically. We bring the sauce to a slight thickening, in consistency, like liquid sour cream.
- Pour the sauce over the cutlets. We close the form loosely with a lid, I covered it with baking paper and put it in the oven preheated to 180 C, for 30-40 minutes or until the sauce thickens slightly.
- Juicy, spicy burgers with filling are ready! Serve the cutlets with sauce and sprinkle with herbs.
- Serve these cutlets as an independent dish with a salad of fresh vegetables.
- Bon Appetit!
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