Preparation
- Heat the olive oil in a pan and sweat the onion with the garlic, a pinch of salt and pepper over medium heat until translucent.
- Add the carrots, cumin, coriander and chilli powder and cook until the carrots are soft. Take the pan off the heat.
- Roughly mash the beans in a bowl with a fork or potato masher; some pieces can stay whole.
- Stir in the vegetable mixture, chipotle, adobo sauce, soy sauce, balsamic vinegar and oats, season to taste and shape into four patties.
- Put the patties in the freezer for 30 minutes so they firm up and don't fall apart when frying.
- Heat the oil in a pan over medium heat and fry the patties for about 5 minutes per side, until they have dark seared spots; turn only once.
- Slice the buns, toast them briefly if you like, fill with the patties and toppings and serve immediately.
Drink with it
Red wine · excellent match
Zinfandel or Malbec, fruity, lightly chilled (about 16 °C)
Dark, ripe fruit and soft tannins suit the seared crust, cumin and smoky chipotle.
Which wine pairs with food? A simple approach to choosingDark beer · excellent match
Schwarzbier or dark lager
Roasted malt picks up the fried crust of the patties and the chipotle smoke, and the carbonation keeps the palate fresh.
Which beer goes with food? More than just pils with barbecueIPA · good match
American IPA, not too bitter
Citrusy hops cut through the sweetness of the bun and the frying fat; if there is more chilli in the patty, reach for the dark beer instead.
What Is an IPA? Hop Aroma with Many Faces
Why it pairs well
A vegetarian burger with red wine: this is not about meat but about seared crust, cumin and smoke, which meet the berry and spice notes of Zinfandel and Malbec.