Black Bean Burger | Jamie Oliver VS Minimalist Baker

Video Description

Wazz up these vegan black bean burger recipes in a food processor, Jamie style! In this video it’s the ultimate battle of the black bean burgers - on one side it’s the cheeky chappy Jamie Oliver who uses rye bread, coriander powder and a mix of fancy mushrooms to build his patty and serve it with a homemade salsa, mango and avocado. His opponent is the Minimalist Baker who uses pecans quinoa and sweet potato with their black beans. Their toppings are far more traditional with lettuce, pickles and a wild card like shredded red pepper - but which one does my wife prefer? Chapters: 0:00 Intro 0:10 Jamie Recipe 3:21 I’d Love A Comment 3:29 Minimalist Baker Recipe 7:19 Taste Test 10:13 Please Like Me 10:20 My Recipe 12:18 Final Taste Test Both websites have multiple recipes for black bean burgers, so if you google it, you might not find the exact recipes I used, so here they are: @JamieOliver https://www.jamieoliver.com/recipes/vegetables/roasted-black-bean-burgers/ @Minimalistbaker https://minimalistbaker.com/smoky-bbq-black-bean-burger/#wprm-recipe-container-34154 My recipe used ½ can of black beans and made 4-6 patties depending on the size of your buns. But each burger should get 2 patties for that double cheeseburger effect. I haven’t tested it, but I think it would be ok to use the whole can and end up with a little bit more mixture if you don’t have anything else to do with the leftover beans. Ingredients: For the Burger Patties: 80g mushrooms I used shiitake, but whatever you can find would work well! 25g rye bread 1/2 red onion 1/4 tsp salt 1/4 tsp garlic 1/4 tsp cumin 20g bbq sauce 115g rinsed and drained black beans 125g Sweet potatoes (some of this will be used as a topping) Salt and pepper to taste Toppings I used: Vegan burger buns Vegan cheese of choice Vegan mayo Chipotle chilli sauce Baby Lettuce leaves Tomatoes, Thinly sliced Avocado, Thinly sliced Pickles Method: 1. Preheat the oven to 200°C/400°F 2. Peel and slice the sweet potatoes into thin rounds then cook them in a little oil on a pan until softened and browning on both sides, season with salt and pepper. Reserve 3-4 slices for each burger to use as a topping. 3. Roughly chop the red onion and mushrooms so they blend up easier. Break the rye bread into little chunks. 4. Add all of the “patty” Ingredients to a food processor and blend up to your desired texture preference. I probably went a bit too far in the video, but it was ok. Also depending on the size of your food processor, you may need do it in two batches - like I should have. 5. Season a baking tray with some oil, salt, pepper and if you like, some coriander powder. 6. Form the mixture into thin patties that are about the same diameter of your burger buns, they’ll shrink a tiny bit, but not much. For each burger, make two patties. 7. Bake in the centre of the oven for 10 mins 8. Top each patty with vegan cheese then bake for a further 10 minutes. 9. While the burgers are cooking, make the chipotle mayo by squeezing a bunch of vegan mayo into a small bowl then stirring in a few drops of chipotle chilli sauce. taste it and stir in either more mayo or chipotle depending on how hot you like it! 10. Build your burgers by spreading a generous layer of chipotle mayo onto both sides of an (optionally toasted) burger bun. Then add the toppings the best way you see fit. I did it in the following order: lettuce - tomatoes - avocado - first burger patty - reserved cooked sweet potato slices - 2nd burger patty - pickles - burger lid 11. Enjoy! #vegan #blackbeans #jamieoliver #burgerrecipe #minimalistbaker