We love what's going on at Wise Boys - they're creating vegan burger treats to sell from their food truck, and helping look after the planet at the same time. They source ingredients locally, they built their ‘burger shack' out of scrap metal and recycled pallets, and now they try to get good, healthy food out to the Auckland community.
They've shared the recipe for their Spicy Mex - why not try making it at home?
Wise Boys Spicy Mex burger patty (makes six patties):
530 grams kidney beans (drained and rinsed)
50 grams lentils (drained and rinsed)
1/4 red onion, diced
1/2 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon garlic powder
25 grams ground linseed
40 grams potato starch
Salt and pepper to taste
Pop approximately half your kidney beans and lentils into a blender along with chilli powder, cumin, garlic powder, salt and pepper, and ground linseed. Blend on high speed until you get a paste consistency. Meanwhile, semi-mash the other half of the beans and lentils, mixing in the diced onion as you do.
Combine the two mixtures together, then mix in the potato flour until combined.
Preheat a nonstick frying pan and coat the bottom with cooking oil. Shape your patty mixture into patties and cook in the pan, turning, until you've got a nicely browned patty on both sides!
TIP: Unlike meat-based patties, these don't have any natural oils in the ingredients list, so if you find the patties sticking to the bottom of the pan, just add a little more oil.
Serve on toasted burger buns with your favourite burger combos! We love fresh salsa and avocado with this, along with a bit of tomato relish and lettuce. Yum!