Super Veggie Burgers made from beans and mushrooms, with mayonnaise without egg

Ingridients

For the burgers

• 250 gr. small white mushrooms, in the middle
• 1 tsp. tablespoon fresh thyme
• 300 gr. canned red beans, drained
• 2 tsp. coriander soup + 2 tsp. parsley, chopped
• 1 dry red onion, grated
• 1/8 tsp. sweet chili powder
• 1 tsp. mustard soup
• 1 clove of garlic, melted
• 1/2 tsp. sweet smoked paprika
• 1/4 tsp. sweet coriander, powdered
• 30 gr. flour for all uses
• 70 gr. breadcrumbs
• 100 ml Sirreon olive oil
• salt, freshly ground pepper

For the caper mayonnaise

• 1 tsp. mustard soup
• 200 ml soy milk, organic
• juice of 1/2 lemon
• 10 ml balsamic vinegar
• 150 ml Sirreon olive oil
• 2 tsp. soup spoon capers, salted, chopped

For serving

• 4 burger buns
• 2 lettuce leaves
• 4-5 cherry tomatoes, cut in half
• 1 dry red onion, sliced

Execution

Burger: Marinate the mushrooms in half the olive oil with the thyme for 1 hour. Drain them and "bake" them in a pan for 4-5 minutes, until golden, and chop them.

Put the beans in a bowl and mash them with a fork, leaving a few pieces (we don't want mash). Add the mushrooms, fresh herbs, onion, chili, mustard, garlic, spices, salt and pepper and knead very well. Add the flour and breadcrumbs and knead well. Form 4 large burgers and fry them in a non-stick pan, with the remaining oil, for 1-2 minutes on each side, until golden brown. Drain them on kitchen paper.

Mayonnaise: Put all the ingredients except the oil in a bowl and beat with a hand mixer, gradually adding Sirreon olive oil. Add the capers and mix.

Serving: Cut the buns in half, spread the bases with mayonnaise and put 1-2 lettuce leaves, sliced tomato, 1 burger and onion rings in half. Cover and serve. Instead of potatoes, we can accompany them with boiled or steamed carrots, a nice combination with mayonnaise and.. Bon appetit!!!!