Recipe: Yummy Spicy Bean Quarter Pounders (vegan)

Spicy Bean Quarter Pounders (vegan). Feburgerary is coming to a close but we have one more burger for you. Today we're making the classic quarter pounder, this burger really. Другие популярные результаты. Mae's Kitchen Spicy Bean Quarter Pounder, crammed with kidney beans and chickpeas.

They are flavoursome and have a nice little kick to them. Slow Cooker Spicy Pinto Beans - Spicy pinto beans made in the slow cooker are the perfect side dish for barbecues, potlucks and picnics. My gluten free and vegan spicy bean burrito recipe is the perfect lunch on the go and it's so easy to make at home. You can have Spicy Bean Quarter Pounders (vegan) using 14 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Spicy Bean Quarter Pounders (vegan)

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

Black beans (also known as black turtle beans) are one of the fastest dried beans to cook. Even without soaking they are soft in less than an hour. You can of course use pre-cooked black beans straight from a can. What to do with leftover potatoes?

Spicy Bean Quarter Pounders (vegan) instructions

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....

This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this spicy chili the perfect go-to meal for cold days. Add some avocado and this creamy but hearty vegan soup makes the perfect meal. Disclosure: This post may contain affiliate links. This spicy vegan black bean soup is easy to make, incredibly filling and satisfying and has just the right amount of spiciness.