Schwartz September 2019

Black Bean Burger with Ginger Pickled Shallots & Alfalfa Sprouts

By Unilever food solutions development chefs
Serves: 10
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  • 750g black beans, tinned
  • 150g banana shallots, finely diced
  • 120g sun-dried tomatoes, sliced
  • 40g coriander, chopped
  • 45ml KNORR Blue Dragon Szechuan Concentrated Sauce
  • 1g chilli flakes
  • 2g paprika
  • 10ml Worcestershire sauce
  • 6g salt
  • 1 large egg
  • 200g wholemeal flour
  • 150g banana shallots, peeled & finely sliced
  • 20g stem ginger in syrup, finely diced
  • 10g KNORR Professional Ginger Purée
  • 150ml rice vinegar
  • 150g caster sugar
  • 150g little gem lettuce
  • 10 brioche bun
  • 150ml HELLMANN’S Real Mayonnaise
  • 150g alfalfa sprouts


  1. For the burger, drain the black beans then roughly mash leaving a few beans whole for texture
  2. Add in the shallots, KNORR Blue Dragon Szechuan Concentrated Sauce, chilli flakes, paprika, coriander, sun-dried tomatoes, Worcestershire sauce and salt
  3. Mix the ingredients adding the egg and then flour to form a burger mix and form into 10 even-sized balls then press into a ring mould to the desired diameter. Put the patties onto greaseproof paper squares for cooking
  4. Place the purée, ginger, vinegar and sugar into a pan and reduce by half. Remove from the heat and pour over the shallots. Allow to cool
  5. Place the patties on a hot grill while still on the greaseproof paper and cook for 5 minutes, turning once
  6. Cut the buns and lightly grill
  7. On the bun base spread the mayonnaise, top with lettuce and add a burger. Top with shallots and alfalfa sprouts and add the bun lid
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