Charcoal grilled Black bean burger with Chilean pebre, vegan aioli & chipotle sauce

Black Bean Burger

1. Cook brown rice according to the package.
2. Drain and rinse the beans.
3. Roast sunflower seeds and pumpkin seeds in a hot pan and chop finely.
4. Chop the onion.
5. Add brown rice, beans, sunflower and pumpkin seeds and onions in a food processor along with paprika powder, cumin, chili flakes, black pepper, BBQ sauce and salt. Mix together into a rough batter. (Can also be done by hand in a bowl.)
6. Shape into 4 burgers and leave in the fridge until it's time to grill.

Chilean Pebre

1. Cut the green and red peppers plus the tomatoes and cucumber in small dices.
2. Finely chop the onion and coriander.
3. Mix with the other ingredients for the pebre in a bowl and leave in the fridge until serving.

Aioli

1. Mix aquafaba (chickpea liquid) and lemon juice in a blender.
2. Add rapeseed oil in a thin stream and continue mixing until the consistency is thick as mayonnaise.
3. Season with garlic paste and salt.

To serve

1. Grill the burgers on high heat until they get nice colour on both sides. Be careful when turning your burgers.
2. Grill the hamburger bread quickly so they get nice colour.
3. Smear the bottom half with vegan aioli, add the burgers and top with the Chilean pebre, chipotle BBQ sauce and the top of the burger buns.