Summary

Ingredients

• 240 g kidney beans
• 100 g onion (s)
• 60 g oatmeal
• 25 g flour
• 50 g cashew nuts
• 50 g cranberries
• 1 large clove garlic
• 3 tablespoon oil
• 1 tablespoon soy sauce
• 1 tablespoon mustard
• 1 teaspoon vegetable stock powder
• 1 teaspoon honey
• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon pepper
• 1 teaspoon salt

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Instructions

1. Drain the kidney beans in the sieve and let them drain. Do not rinse.
2. Preheat a pan with 1 tablespoon of oil. Dice 100 g or 1 - 2 small onions, depending on the onion intensity. Put the cashew nuts in a bowl and mash. Fry the onions and cashews on speed 7/10 until they are light brown.
3. While the onions are frying, add the beans to the bowl and mash, add the oatmeal (I mixed them beforehand). Put all remaining ingredients in the bowl except for the garlic clove and honey.
4. When the onions are slightly brown, press the clove of garlic into the pan and fry briefly with the honey for 1 minute. Pour the contents of the pan into the bowl and let cool.
5. Knead the burger mixture by hand until it is nicely mixed. If necessary, place in the refrigerator and let it steep
6. Preheat the pan again with 1 tablespoon of oil. Fry the burger on a preheated pan on level 6/10 for approx. 5 minutes on each side, if necessary, add 1 tablespoon of oil again when turning. Or just roast it on the grill.