Plant-based burgers with essential oils
Green mandarin essential oil has a fresh, slightly sweet taste and aroma. It is delicious with fresh fruit, in a smoothie, in a glass of water or in a salad. If you don’t have a green mandarin essential oil at home, you can also use lime essential oil too.
I often use the combination of baking soda and apple cider vinegar in recipes to replace egg. It makes batter a bit lighter, which is ideal for making cakes and muffins, but also for burgers!
Serve the black bean burgers on a hard bun for a real burger experience, but just with the cucumber salad and sweet potato they are delicious too.
Cooking with Essential Oils
This recipe is from our latest cookbook: Cooking with Essential Oils. This book takes you into the wonderful world of essential oils. These powerful plant extracts can be delicious seasonings in dishes, but also support your health in other ways.
- 300 g sweet potatoes
- 1 clove of garlic
- 1 onion
- 1 tsp coconut oil
- 100 g of walnuts
- ½ zucchini
- 250 g black beans, boiled
- 1 tsp smoked paprika powder
- ½ tsp cumin powder
- ½ tsp ground coriander powder
- 1.5 tablespoon of tomato paste
- 50 g oat flour
- 1 tsp baking soda
- 1 tablespoon of apple cider vinegar
- 1 cucumber
- 2 tablespoons of capers
- ½ lemon
- 100 g oat crème fraîche
- 3 drops of green mandarin essential oil
- sea salt and black pepper, to taste
- 100 g sprouts
- optional: 4 hard buns
1. Preheat the oven to 200 degrees. Wash the sweet potatoes and cut into thick slices. Place the slices on a baking tray covered with baking paper and bake in the center of the oven for about 20 minutes until golden brown.
2. Finely chop the onion and garlic. Heat the coconut oil in a frying pan and fry the onion and garlic for about three minutes until soft and translucent.
3. Grind the walnuts in a food processor and grate the zucchini. Add the onion, garlic, drained black beans, paprika, cumin powder and coriander powder, tomato puree and some salt and pepper. Grind the ingredients into a coarse mixture. Then stir the oatmeal into the black bean mixture.
4. In a separate bowl, mix the baking soda with apple cider vinegar until it foams. Gently stir the black bean mixture.
5. Form four burgers with your hands. If the mixture is too wet, you can add extra oatmeal if necessary.
6. Heat the frying pan, possibly with some coconut oil and fry the burgers for five minutes on both sides until they are golden brown.
7. Make the cucumber salad by washing the cucumber and cutting into thin slices lengthwise with a vegetable peeler. Place in a bowl with the lemon juice, capers, green mandarin essential oil, salt and pepper to taste. Then stir the oats "crème fraîche" into the cucumber salad.
8. When serving the burger on a bun, cut the bun in half. Top with some slices of sweet potato, the cucumber salad, a burger and some sprouts. Enjoy your meal!