Vegan Burger

Instructions

1. Step 1

   Stir the ground flaxseed and water together in a small bowl. Let the mixture thicken for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 14.0 gr Flaxseed, 45.0 ml Water

   Cookware: small bowl

2. Step 2

   Heat 1 tbsp (15 ml) of the vegetable oil in a large skillet over medium heat. Cook the onion until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: large skillet, spatula

3. Step 3

   Add the garlic and cook over medium heat until fragrant. Transfer the onion mixture to a large mixing bowl.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: Large Mixing Bowl, large skillet, spatula

4. Step 4

   Mash the black beans in the mixing bowl, leaving some beans partially intact.

   Timer: 3 min (fixed)

   Ingredients used: 480.0 gr Black Bean

   Cookware: Large Mixing Bowl, potato masher

5. Step 5

   Add the thickened flax mixture, breadcrumbs, soy sauce, smoked paprika, cumin, salt, and black pepper. Mix until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr Breadcrumb, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 4.0 gr Salt, 2.0 gr Smoked Paprika, 15.0 ml Soy Sauce

   Cookware: Large Mixing Bowl, spatula

6. Step 6

   Divide the mixture into four equal portions and shape each into a patty. Place the patties on a plate and refrigerate for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: plate

7. Step 7

   Wash and dry the lettuce and tomatoes, then slice the tomatoes. Keep the prepared vegetables chilled until assembly.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Lettuce, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board

8. Step 8

   Heat the remaining 1 tbsp (15 ml) vegetable oil in the skillet over medium heat. Cook the patties until browned, firm, and hot in the center, about 4 to 5 minutes per side.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, spatula

9. Step 9

   Place the buns cut-side down in the skillet over medium heat and toast until lightly golden.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Bun

   Cookware: large skillet, spatula

10. Step 10

    Spread the vegan mayonnaise and ketchup over the buns. Fill each bun with one patty, one lettuce leaf, tomato, and two dill pickle slices, then serve.

    Timer: 2 min (fixed)

    Ingredients used: 8.0 piece Dill Pickle, 30.0 ml Ketchup, 60.0 gr Vegan Mayonnaise

    Cookware: Chef Knife, cutting board