Uploaded August 2016 | Updated September 2026, 2 weeks ago
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Music is 'All I Ever Do' by Sheldon from the album 'Intravaganza', available at: pluscorerecords.com
Ingredients:
2 spuds
Olive oil
Italian herbs
Salt
Pepper
Onion
Black beans
Refried pinto beans
Garlic puree
Tomato puree
Breadcrumbs
Vegan cheese (optional)
Bread buns of your choosing (I used a ciabatta)
Recipe:
Do the chips first as they'll take longer (about 45mins).
Preheat the oven to about 200 degrees.
Chip the potatoes and lay them out in a tray.
Brush them with olive oil.
Sprinkle them with salt and with Italian herbs.
Put them in the oven.
For the burgers:
Chop an onion and start frying it in a little olive oil.
Add the pepper and the salt and stir in.
Add the black beans and stir in.
Add the refried pinto beans and stir in.
Add some garlic puree and tomato puree (to taste) and stir in.
Add some Italian herbs (to taste) and stir in.
Add the breadcrumbs to help bind the mixture together. The more you add, the more robust your burgers will be. If you're doing them on a grill, you want them pretty robust so they don't fall apart.
Make the mixture into patties and lay out on a tray and cook for about 20mins, turning once about halfway through.
The vegan cheese I used was Violife. This is optional obviously, but if you use it, lay a slice on each burger for about the last minute or so of the cooking.
Serve.
Donate to this channel via PayPal: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=PBNRX9FL49T76
Music is 'All I Ever Do' by Sheldon from the album 'Intravaganza', available at: pluscorerecords.com
Ingredients:
2 spuds
Olive oil
Italian herbs
Salt
Pepper
Onion
Black beans
Refried pinto beans
Garlic puree
Tomato puree
Breadcrumbs
Vegan cheese (optional)
Bread buns of your choosing (I used a ciabatta)
Recipe:
Do the chips first as they'll take longer (about 45mins).
Preheat the oven to about 200 degrees.
Chip the potatoes and lay them out in a tray.
Brush them with olive oil.
Sprinkle them with salt and with Italian herbs.
Put them in the oven.
For the burgers:
Chop an onion and start frying it in a little olive oil.
Add the pepper and the salt and stir in.
Add the black beans and stir in.
Add the refried pinto beans and stir in.
Add some garlic puree and tomato puree (to taste) and stir in.
Add some Italian herbs (to taste) and stir in.
Add the breadcrumbs to help bind the mixture together. The more you add, the more robust your burgers will be. If you're doing them on a grill, you want them pretty robust so they don't fall apart.
Make the mixture into patties and lay out on a tray and cook for about 20mins, turning once about halfway through.
The vegan cheese I used was Violife. This is optional obviously, but if you use it, lay a slice on each burger for about the last minute or so of the cooking.
Serve.
