Black Bean Burgers and Choc Chip Chickpea Cookies
Your go-to meal & dessert, but make it plant-based!
Ingredients:
- 1 can (410g) Koo Black Beans, drained and rinsed
- ½ cup breadcrumbs (use whole wheat for extra fiber)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg (or flax egg for vegan option: 1 tbsp ground flaxseed + 3 tbsp water)
- Salt and pepper to taste
- 2 tbsp sunflower oil (for frying)
For the Chakalaka:
- 1 can (410g) Koo Chakalaka Mild & Spicy
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tbsp sunflower oil
- 1 tsp curry powder
- ½ tsp chili flakes (optional, for heat)
Additional Ingredients:
- 4 brioche buns (ready-made)
- 4 lettuce leaves (washed and dried)
- 4 slices of cheddar cheese (optional)
- 1 large tomato, sliced
- 1 small avocado, sliced (optional)
- Koo Sweet & Spicy Gherkins, sliced (for garnish)
How To Make Black Bean Burgers
- Prepare the Black Bean Patties:
- In a mixing bowl, mash the Koo Black Beans with a potato masher or fork until mostly smooth, leaving some texture.
- Add breadcrumbs, cumin, smoked paprika, cayenne pepper (if using), garlic powder, onion powder, and egg.
- Mix until well combined.
- Divide the mixture into 4 equal portions and shape each into a patty.
- Heat sunflower oil in a frying pan over medium heat.
- Cook the patties for 4–5 minutes on each side until golden brown and firm.
- Prepare the Chakalaka:
- Heat sunflower oil in a small saucepan over medium heat.
- Sauté the diced onion and garlic until fragrant and translucent.
- Stir in curry powder and chili flakes (if using), then add the Koo Chakalaka.
- Simmer for 5–7 minutes until warmed through.
- Assemble the Burgers:
- Lightly toast the brioche buns in the frying pan or under a grill.
- Place a lettuce leaf on the bottom half of each bun.
- Add a slice of tomato, a black bean patty, and a spoonful of warm chakalaka.
- Top with cheddar cheese (if using), avocado slices, and gherkins.
- Place the top bun on each burger.
- Serve:
- Serve immediately with a side of crispy sweet potato fries or a green salad.
- Enjoy your hearty, South African-inspired black bean burger!
Ingredients:
- 1 can (410g) Koo Chickpeas, drained and rinsed
- ½ cup Golden Cloud Cake Flour (or Tiger Brands Nature’s Choice almond flour for gluten-free option)
- ½ cup Black Cat Peanut Butter (smooth or crunchy)
- ½ cup Selati Brown Sugar
- 1 tsp vanilla essence
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ cup Beacon
- Chocolate Chips (or chopped Beacon chocolate bar)
- 1 pinch salt
How To Make Choc-chip chickpea cookies
- Pre-heat the oven to 180 degree Celsius
- Line a baking tray with baking paper or a silicone mat.
- Blend Chickpeas:
- Add the drained Koo Chickpeas to a food processor or blender.
- Blend until smooth.
- Scrape down the sides, then blend again to ensure a creamy consistency.
- Mix the Dough:
- In a mixing bowl, combine the blended chickpeas, Black Cat Peanut Butter, Selati Brown Sugar, and vanilla essence.
- Mix until smooth.
- Add Golden Cloud Cake Flour, bicarbonate of soda, baking powder, and salt.
- Mix until a thick dough forms.
- Fold in the Beacon Chocolate Chips using a spatula.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place the balls on the prepared baking tray, leaving space between each cookie.
- Gently flatten each ball with the back of a spoon or your fingers.
- Bake:
- Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are golden brown.
- Remove from the oven and let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.