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Bean burger & Just Fucking Good Wine Red

WijnSpijs_JustFuckingRooduR8dMe0hwXV42

Ingredients:
100g of fresh spinach leaves
100g of chopped onion
400g of drained kidney beans
100g of cooked rice
4 cloves of garlic, finely chopped
1 tablespoon of Indonesian sweet soya sauce
1 tablespoon of smoked paprika
2 teaspoons of dried oregano
1 teaspoon of ground cumin
Breadcrumbs
Freshly ground black pepper
Salt
Oil for frying
4 bread rolls
4 iceberg salad leaves
2 vine tomatoes, sliced
4 slices of vegan cheddar

For the sauce:
2 tablespoons of neutral oil
1 tablespoon of finely chopped garlic
1 tablespoon of finely chopped fresh ginger
2 plum tomatoes, seeds removed, diced
2 teaspoons of smoked paprika
150ml of tomato ketchup
Freshly ground black pepper
Salt

Method:
1. Start with the sauce. Heat the oil in a pan. Fry the garlic and ginger. After a few minutes, add the diced tomato and ground paprika and allow to simmer for several minutes on low heat. Add the ketchup and season with pepper, and salt if you want. Remove from the heat and allow to cool.

2. Place all the burger ingredients in a blender up to and including the ground cumin. Blend to produce a smooth mixture. Now add as many breadcrumbs as you need to produce a firm, dry mixture, which you can easily shape into balls. Add plenty of pepper and a little salt to taste. Shape the burgers in your hands so they are as large as the bread rolls and as thick as you want.

3. Choose a suitable frying pan for the four burgers and pour them in a 1-ml layer of oil. Cook the burgers in it until crispy on one side. Turn them over. Be careful as they will break easily. While the burgers are cooking, cut the bread rolls in half and spread with some of the sauce. Build the burger by adding the lettuce, bean burger, more sauce, cheddar, and tomato. Enjoy immediately.

Food and wine pairing
This wine is really 'F....g Good': a full initial taste of ripe blackcurrants, plums, herbs, licorice, and a hint of smoky vanilla from the woody layering. Fresh acidity, ripe tannins. The pleasant acidity, robust fruit, woody layering: accompanies the BBQ sauce and spicy bean burger brilliantly.

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