Vegan Burgers

COOKING TIME : 12 min.


  • 100 g Carrot
  • 1 Red bell pepper
  • 1 Red onion
  • 3 tbsp Olive oil
  • 1 Garlic clove
  • 3 Parsley springs
  • 25 g Pine nuts
  • 500 g Cooked red kidney beans Canned
  • Tabasco
  • 1/2 tsp Cumin
  • Salt & pepper
  • 50 g Breadcrumbs
  • 4 Burger buns
  • Ketchup, mayo, mustard, salad, tomato, pickles

  1. Peel the carrot, bell pepper, and onion, then cut them into small pieces and place them in the MicroCook Pitcher 1L with 1 tbsp olive oil (± 15 ml). Cover and microwave for 8 min. at 600 watts. Stir and cook for 8 more min. Allow to stand for 2 min. and drain.

  2. Peel the garlic and chop it and the parsley using the SuperSonic Chopper.

  3. Add the contents of the SuperSonic Chopper to the cooked vegetables in the MicroCook Pitcher 1L. Add also the pine nuts, drained kidney beans, Tabasco, cumin powder, salt, and pepper.

  4. Using the FusionMaster Mincer fitted with the coarse mincer disc, mince the mixture from the MicroCook Pitcher 1L. Mix the result with the breadcrumbs using the Silicone Spatula and allow to stand for 15- 30 min.

  5. Using the mixture you prepared, form 4 round burgers using the Burger Press. In the Mastro Frypan 28cm, fry the burgers with 2 tbsp olive oil (± 30 ml) on medium heat for 4-5 min. on each side.

  6. Assemble the burgers with the buns, the condiment, and the garnish of your choice and serve immediately.

These delectable homemade burgers are the perfect addition to your summer BBQ. Bursting with flavor, they'll satisfy everyone's taste buds and make your gathering unforgettable.

Pro Tip: Red kidney beans have a high content of vegetal proteins and fiber and satisfy our appetite with low-fat content.