Black bean burger
I’ve adapted a Peta recipe that I found on twitter to create this really tasty vegan bean burger. It’s packed with fibre filling wholewheat pasta, please free to use gluten free if you need to
Makes 6 – 8 burgers depending on the size
400g cooked wholewheat pasta
1 tin drained black beans (or any other beans you have in the cupboard, red kidney beans would work well)
1 teaspoon chilli flakes or ½ – 1 fresh chilli chopped
50g sun-dried tomatoes
90g BBQ sauce – I didn’t have any so I used 65g tomato ketchup, 25g brown sauce, ½ tsp of smoked paprika and 1 tsp liquid smoke
1 tsp lemon juice
handful chopped parsley or coriander (optional)
½ tsp salt
1 onion – chopped
1 tsp vegetable/rapeseed/olive oil
3 cloves of garlic
extra oil for brushing the burgers
small bowl of water to wet your hands
Pre heat an oven 180oC, 160oC Fan, 350oF, gas 4
Add the oil to a frying pan and cook the chopped onions for 5-8 minutes, until soft and golden. Add the chopped garlic and salt. If it sticks add some water, not more oil
Tip the cooked pasta, beans, chilli, sun-dried tomatoes, herbs (if using), lemon juice and BBQ sauce in to a food processor and blend until you get a thick paste. Scoop out into a bowl and mix thoroughly with a large spoon or spatula. Add the cooked onions and mix again.
Lightly grease a baking tray or use greaseproof paper. Spoon out 6-8 spoonfuls of the mixture and place on the baking tray. Dip your hands in water and gently shape the burgers and flatten slightly. Brush lightly with some extra oil
Place in the pre heated oven and cook for 30-40 minutes. Check half way though the cooking time.
When cooked add to a burger bun that has your favourite extras like vegan mayo, tomato sauce, avocado, gherkins, salad leaves, tomatoes, cucumber, onion rings etc
I served mine in sour dough bread with sweet potato wedges and it was delicious. I had the left overs with mash potato and baked beans (pure comfort food!) and finally in a sandwich with mustard fried onions
How did you eat yours?