Bean burgers are very satisfying and quick to make. Their beauty is that you can combine all sorts of beans, vegetables and seasonings into the mix depending on what you have to hand and what you fancy. The recipe below uses mushroom, onion, pepper and courgette with borlotti beans, which are a favourite of mine, with chipotle as the seasoning.
Ingredients
- Can of borlotti beans, drained and washed
- 3 chestnut mushrooms sliced (if you want it very mushroomy add more, and any type is fine)
- Half a romano pepper chopped small (a bell pepper would be fine too but Romanos are less fleshy)
- Half a small courgette grated
- 1 smallish onion finely chopped (though more won’t hurt if you like onion)
- 1 tablespoon of chickpea (or gram) flour
- Chipotle powder to taste
- Dash of Tamari (or soy sauce) which is my preferred way way of adding salt
- Olive oil for frying
Method
- Mash the beans, and veg together in a mixing bowl making sure to blend it all well together
- Add the chickpea flour, this will help the mix stick together. Stir thoroughly
- Take handfuls of the mix and create balls about 7cm round.
- Heat olive oil in a frying pan – it does not need to be deep, just covering the surface of the pan to prevent the burgers sticking – use a high heat at first.
- Add burgers to the pan and once the underside of the patties have sealed (it only takes a minute or so) turn the heat down to medium.
- Continue cooking for about ten minutes turning frequently to get both sides well browned and the middle cooked.
- Serve with salad or indeed any way that you like
Any burgers that you don’t eat can be cooled down and refrigerated or frozen and reheated in the oven when you want them.
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