Look no meat: a delicious, moist, bean burger. This one was served with some horseradish leaves (from my balcony), homemade mayo, honeyed and grilled feta - with all the trimmings...
Makes 5
50g broad beans
400g black beans; cooked*
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp pimenton dulce
1 tsp dried oregano
Small knob of butter
1 red onion; chopped
½ red pepper; chopped
5 garlic cloves; minced
2 carrots; grated
40 grams rolled oats; processed to course meal
Handful of coriander; chopped
3 tbsp ground flax seeds
Sea salt and black pepper to taste
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1 organic egg; lightly beaten
Homemade bread crumbs: to coat
I know what you’re thinking ... lots of ingredients. But, in the search for the perfect beanburger: needs must.
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Preheat the oven to 1800C and line a baking tray with parchment paper.
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Whisk the ground flax seed with 100ml water and set aside.
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Toast the cumin and coriander seeds in a dry pan until aromatic, then grind.
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Heat the butter in a pan and gentle cook the onion, garlic, and red pepper.
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Mash half the bean mix until smooth, then add the other half and mash a little more (smooth/ rough mix).
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Add the onion mixture to the beans. Then combine the remaining ingredients (to the dotted line).
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Season the mixture to taste.
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Mix in the beaten egg and form into patties (damp hands prevent sticking).
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Roll in the bread crumbs, and place on the lined baking tray.
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Bake in the oven for 15 minutes before flipping them over. Top with a slice of cheese if you like; and bake for a further 10-15 minutes.
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Leave them to cool for a few minutes before serving.
Serve in a toasted bun with mustard, mayonnaise, tomato slice, and pickled cucumber.
*Rinse your dried beans, add water and cover by 10cm water. Add 1 onion; halved and a few peeled garlic cloves. Bring to the boil and simmer for 2-3 hours: or until soft.
