Belgam Style Veggie Burger

Description

Belgam Style Veggie Burger - Authentic recipe from Belgium. Ready in 45 min. Try it now!

1. 1

   Put 400 g black beans (canned, rinsed and patted dry) into a bowl. Mash with a fork or potato masher into a coarse paste—not completely smooth, texture matters! Add 100 g rolled oats (fine or medium), 1 tsp ground cumin, 1 tsp paprika and 1 tsp salt.

   ⏱️ approx. 8 min

   💡 Tip: The mixture should be moldable but not sticky. Too wet: add more oats. Too dry: 1-2 tbsp water. A splash of Worcestershire sauce (vegan version) adds depth and umami.

2. 2

   Shape the bean mixture into 4 even patties (about 120 g each)—with slightly dampened hands for easier shaping. Chill the patties for 15-20 minutes so they firm up and don't fall apart while frying. Heat 2 tbsp oil in a nonstick pan over medium heat. Fry the patties 3-4 minutes per side.

   ⏱️ approx. 30 min

   💡 Tip: Don't flip the patties too early—wait until they release on their own.

3. 3

   Slice open 2 burger buns (brioche buns or sesame buns) and toast them briefly in a dry pan. On the bottom half: 50 g lettuce (romaine or arugula), the bean patty, and, to taste, tomato slices, red onions and vegan mayonnaise or mustard. Place the top half of the bun on top and serve immediately.

   ⏱️ approx. 8 min

   💡 Tip: Belgian style: frites (French fries) on the side are a must. Toasting the buns prevents them from going soggy from the juicy patty. For more Belgian character: Dijon mustard and pickled cornichons as toppings.