Of all the veggie burgers I have ever made, this one comes closest to “a real hamburger”. Of course it’s still a veggie burger, but I would say try it and let me know what you think!

Makes: 4 burgers
Prep time: 15 minutes
Cooking time: 10 minutes
Equipment: food processor and frying pan

3/4 cup to 1 cup of vegetarian minced meat
3 tablespoons flour
small can of black beans (1 1/2 cups)
1 white onion
half teaspoon of cumin powder
half teaspoon of smoked paprika powder
2 tablespoons oil
1 egg
pepper and salt
teaspoon of sugar
tablespoon of chipotle sauce

Place the frying pan over medium heat and add 1 tablespoon of oil to the pan. Cut the onion into small pieces and put it first in the pan. Fry for about 3 minutes, then add the veggie minced meat, spices and pepper and salt. Fry and stir well for 5 minutes. Drain the beans and rinse well with cold water, add them to the pan and cook for 2 more minutes. Then turn off the heat and let cool.

The cooled mixture then goes into the food processor together with the flour, egg, spices, sugar, pepper and salt. Use the pulse button to blend it. You want it to be a smooth mixture but not as fine as a puree, a bit of texture is great. If you have a smaller food processor like me, do it in 2 or 3 batches. 

Put the pan back on the heat with the other tablespoon of oil in it, again medium heat. Form the mixture into burgers and carefully put them in the pan. Fry them on both sides for 3-4 minutes. Then you take the chipotle sauce and spread it over all the burgers, the easiest way is to brush it on with a brush but with a spoon is also fine. Turn them over and also cover the other side with the sauce. The sauce makes the outside extra crispy and flavorful.

Now your burgers are ready! You can keep them in the fridge for about 5 days and 2 weeks in the freezer.