This is a great alternative to a traditional meat pattie in a bun. Serve this version as an open burger and stack with your favourite toppings. The mixture is quite soft so take care when flipping the patties. To make it gluten-free, use gluten-free breadcrumbs to bind the mixture.
Serves: 4
INGREDIENTS
2 tins cooked black beans
finely grated zest 1 lemon
2 eggs
1 teaspoon whole cumin seeds, toasted
¾ cup fresh breadcrumbs
1 teaspoon mild or medium curry powder
2 cloves garlic, crushed
¼ cup finely chopped coriander or flat-leaf parsley
sea salt and freshly ground pepper
olive oil for cooking
To serve
sour cream and relish plus any of the following: tomatoes, avocado, spinach or rocket leaves, slow-roasted tomatoes, slices of feta, roasted peppers, zucchini or eggplant, soft goat’s cheese, pesto.
METHOD
Drain and rinse the beans. Place one tin of beans in a large bowl and the second tin in a food processor with the zest and eggs. Process the beans until smooth then tip into the bowl with the whole beans. Add the remaining ingredients and combine gently but thoroughly with a fork. Season and refrigerate for 30 minutes for the mixture to firm up a little. It will still be quite soft but this gives the burgers a light, rather than a heavy, dense texture.
Form the mixture into 8 x 8 cm burgers. Heat a good splash of olive oil in a non-stick sauté pan over a medium heat and cook the burgers until lightly golden on both sides. Cook in batches if necessary.
Drain on kitchen towels.
To serve: Place two burgers on each plate and top with sour cream and any of the suggested accompaniments. Serve with Sauteed Cauliflower and Rocket Salad if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!