September 11, 2014

Vegan Spicy Bean Burgers



Its funny how we have certain roles when it comes to food. I am the Katsu Curry, chilli (we debate about this one), falafel and baked goods maker and Billy is in charge of lasagne (his is the best), pizza, calzones, bread and Sunday roasts. We make lots of other things together like Indian dishes but we definitely have our specialities. 

Friday nights have long been Pizza Fridays in the Sully (Su + Billy = Sully) household. But lately we've been feeling a bit bored of the usual pie. So last Friday I opted to make one of Billy's recipes- his Spicy Bean Burgers. I made these once before in Florida when Billy was busy making meat burgers and I had to fend for myself. 

These are really great veggie numbers that are pretty healthy as they are full of, well, beans. As I was in charge of making these guys I decided to make them vegan by using the flaxseed "egg" as a binding agent. I am again in awe of this method as I think it actually worked better than an egg. I was able to get perfectly formed little patties and I got to nibble on the mix while I chopped up the sweet potato wedges. 

Your eyes are not deceiving you, those are sweet potatoes! Every once in a while we'll get a few sweet potatoes that are white and it is always a bit odd eating them because they look like normal potatoes but with all the yumminess of the sweet variety.

The burgers (which we had again last night) freeze very well which makes them a great mid-week meal. I like them with corn on the cob that I grill on the George Foreman so it's healthier that always having the wedges.

Though I love these burgers I still want to try some other recipes. Giraffe has a super tasty falafel, burger with hummus, beetroot, rocket, tzatziki, harissa and best of all halloumi. I make pretty good falafel and tzatziki already so this should be pretty easy.

You can find the burger recipe here. It uses my simple salsa which can be found here. The sweet potato wedges are super easy. You just chop a sweet potato into the wedge shape and mix in a large bowl with a tablespoon Grey Poupon mustard, olive oil, some cayenne pepper and sea salt and pepper. I bake them with a little bit of oil and they are super tasty. Bon App├ętit!


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