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Print Recipe
Bean Burgers with Vegetables and Mushrooms Recipe
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:
For the filling:
For the sauce:
Cook Time 80 minutes
Servings
Ingredients
Minced meat cutlet:
For the filling:
For the sauce:
Instructions
  1. 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.
    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.
  2. Cut the peeled onion and garlic into cubes and fry in preheated vegetable oil until transparent.
    Cut the peeled onion and garlic into cubes and fry in preheated vegetable oil until transparent.
  3. Peel the carrots and potatoes and rub them separately. In a bowl with the beans, add the potatoes.
    Peel the carrots and potatoes and rub them separately. In a bowl with the beans, add the potatoes.
  4. And put the carrots in a frying pan. Add the soy sauce and simmer the vegetables until tender.
    And put the carrots in a frying pan. Add the soy sauce and simmer the vegetables until tender.
  5. 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.
    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.
  6. 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.
    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.
  7. 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.
    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.
  8. 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.
    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.
  9. In preheated vegetable oil, fry the cutlets until golden brown on both sides.
    In preheated vegetable oil, fry the cutlets until golden brown on both sides.
  10. Lubricate the baking dish with vegetable oil and put the cutlets.
    Lubricate the baking dish with vegetable oil and put the cutlets.
  11. 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.
    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.
  12. 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.
    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.
  13. 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.
    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.
  14. Juicy, spicy burgers with filling are ready! Serve the cutlets with sauce and sprinkle with herbs.
    Juicy, spicy burgers with filling are ready! Serve the cutlets with sauce and sprinkle with herbs.
  15. Serve these cutlets as an independent dish with a salad of fresh vegetables.
    Serve these cutlets as an independent dish with a salad of fresh vegetables.
  16. Bon Appetit!
    
Bon Appetit!

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