Spicy Bean Quarter Pounders (vegan)
Spicy Bean Quarter Pounders (vegan)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy bean quarter pounders (vegan). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Spicy Bean Quarter Pounders (vegan) is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Spicy Bean Quarter Pounders (vegan) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have spicy bean quarter pounders (vegan) using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Spicy Bean Quarter Pounders (vegan):
  1. Prepare 1 cup dried breadcrumbs *(see steps 1-3)
  2. Get 1 can red kidney beans, drained
  3. Get 1 can garbanzo beans/ chick peas, drained
  4. Take 2 medium carrots, peeled and chopped
  5. Make ready 1 tbsp olive oil
  6. Make ready 1 yellow onion, quite finely chopped
  7. Take 2 garlic cloves, crushed
  8. Make ready 1/2 tsp smoked paprika
  9. Get 1/2 tsp ground cumin
  10. Prepare 1 tsp dried oregano
  11. Prepare 1/4 cup frozen sweetcorn, defrosted
  12. Get 2 tbsp chopped pickled jalapeños
  13. Get 4 tbsp canola oil, for frying
  14. Get 4 burger buns
Instructions to make Spicy Bean Quarter Pounders (vegan):
  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…

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