Black burgers with swiss chard

The combination of black bean burgers and vegetables with mashed potatoes is simply perfect. Light and fluffy components that are filling and nutritious.

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Black burgers with swiss chard

Black burgers with swiss chard as a complete meal that is filling and nutritious.

Course main course

Keyword black beans, burger, oil-free, Onions, Potatoes, swiss chard, Vegan

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 person

Ingredients

• 3 – 4 ready-made black bean burgers
• 300 g floury potatoes
• 2 – 3 onions
• 1 perennial Swiss chard
• 2 – 3 tsp spelt flour type 630
• water as needed
• salt and nutmeg to taste

Instructions

• Peel the potatoes, cut into small pieces and cook in a pan of water for approx. 20 minutes. The water should cover the potatoes.
• Then press the potatoes through a potato ricer. Slowly pour in the potato water and keep stirring until a mash forms. Season to taste with salt and nutmeg.
• Wash the chard and cut into small pieces. Cover with a finely chopped onion and cook in a pan with approx. 250 ml water for approx. 15 – 20 minutes. Stir again and again.
• Mix a little flour with cold water in an extra cup until smooth. Stir into the pot with the cooked chard and bring to the boil. Season to taste with salt and nutmeg.
• If you like, you can add brown onions to the mashed potatoes.
• Heat the already baked bean burgers in the oven for approx. 5 – 10 minutes at 180 degrees Celsius top/bottom heat.
• Arrange everything together.

Tip

If you make your own bean burgers, it’s best to make a little more and simply freeze them once they’re baked. That way you always have some to hand and can add them to any meal as required.

Interesting to know

Beans are an important part of a balanced diet. They have lots of vitamins and nutrients. However, they can cause digestive problems for some people. Ready-cooked beans in a jar or from a can quickly complete a meal. Fresh, dried beans should be soaked in water the day before and cooked the next day. The quickest way to do this is in a pressure cooker.