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

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, spicy bean quarter pounders (vegan). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

These vegetable quarter pounders are my wife's favourite of your vegetarian range, I have even enjoyed them myself, they are full of flavour without the need of lots of spices like many of the vegetarian and vegan food range that have so much spice in them, my wife says they are the best. Vegan Serbian White Bean Soup - This quick spicy recipe is prepared in a snap and is great for preparing in larger quantities. Vegan Serbian bean soup is made from white beans, a minced meat alternative such as freekeh or TVP, soup greens and seasoned with paprika, marjoram, and oregano. Mae's Kitchen Spicy Bean Quarter Pounder, crammed with kidney beans and chickpeas.

Spicy Bean Quarter Pounders (vegan) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Spicy Bean Quarter Pounders (vegan) is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

These are packed with beans, so there's plenty of fibre and vitamins in these. They are flavoursome and have a nice little kick to them. I haven't made them but I have eaten them. Spicy is right but very tasty too.

Steps 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…

I haven't made them but I have eaten them. Spicy is right but very tasty too. I didn't put as much chili powder, so they weren't very spicy. I think they'd be good with the addition of mexican spices. I served them with wilted spinach salad and lime & black pepper.

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