If there’s one thing that is absolutely adored in our house (other than the cats, of course!) it has to be burgers. Burgers of any style, size or model – so long as its veggie or vegan! So coming back from our holiday in Dublin (where incidentally, we did have a burger) I had to make sure that we had some kind of bean patty, bun and chips to warm us back into home life. So it just had to be black bean burgers with mushroom bacon and guacamole.
I think I got the idea from one of the many cookery programmes that we fill our Humax with as it was scrawled into my food notebook and placed excitedly into the meal plan for our return. So I can only assume that I was so excited about it before we left that I knew that it had to be placed two-weeks ahead of schedule! (honestly, I would have done it before we left, but I was preparing a ready meal for our return and shipping the cats to their grandparents for the holiday, so time was pretty tight)
I love black beans not only for their colour but for the protein content and the smell of them while they are in the pressure cooker – weird, I know, but what the heck! They are also fab for burgers because you can partner them with some pretty strong chillies and the balance and ‘meatiness’ will still come through, so you get a great burger.
Oh and of course there were some left overs included in the meal – there was a lettuce that was still in pretty good nick when we left that was perfect for mixing with the left over coriander in the fridge, so they were chopped up together and made into a delicious salad for the base of the burger – never let good stuff go to waste! It may not be as pretty, but it will taste just as good!
Ingredients:
1 cup of dried black turtle beans, cooked in the pressure cooker
4 spring onions, chopped
1 free range egg
Freshly ground pepper to taste
3/4 cups of plain flour
1/2 cup breadcrumbs (plus some for coating the patties)
2 tbsp sweet and hot chilli sauce
2 tbsp coconut oil
Serve with oven bottom muffins, salad, guacamole and mushroom bacon with some sweet potato wedges on the side.
Method:
Cook the beans in the pressure cooker and transfer to a large bowl when cooled
Add the chopped onions, freshly ground pepper, paprika, flour, breadcrumbs and chilli sauce and stir thoroughly to combine well
Place some more breadcrumbs into a bowl ready to coat the patties
Divide the mixture into four and make into burger patty shapes, coat in breadcrumbs and place to the side
Heat 2 tbsp coconut oil (or other oil of your choice) in a large frying pan and heat until melted
Add the burgers and cook for about 6 minutes each side until golden
If, like me, you are going to serve them with sweet potato wedges you can add the burgers to the tray while you prepare the rest of your meal so that they stay nice and warm
Serve on a bed of salad leaves, smothered in guacamole and topped with mushroom bacon with some spicy sweet potato wedges on the side… and of course some BBQ sauce too!
I have to say that these are definitely one of my favourite burgers that I make! They have all the right textures making them not too soft and not too hard while still having the beany style to them – try them to see exactly what I mean!
What is even better is they are super for the day after for a ‘manwich’ (as one of my friends labeled them) leftovers lunch. Just slice and toast the buns, make it up as you would the night before, wrap it in foil and away you go. With the right tubs too, you can take the left over wedges with some sauce too. Check out my shop (when it’s up!) to find out the ones that I use and recommend.
Oh yeah, and that lettuce mix, it went became this… which is perfect to go with our tacos tonight too! *big cheesy grin* along with the yummy creamy, lemony guacamole.
In the words of Valentine Warner from one of his shows from years gone by (which we LOVE to use along with Rick Stein’s recent “Yummo”), this is “10 out of 10 on the yum-o-meter!”
If you want to make this a healthier option, you can always serve it with guacamole and wrapped in a lettuce leaf – sounds random, but it is a great way to reduce carbs if you’re avoiding them or to reduce the calorie intake somewhat.
Now it’s time for you to get your burger on too – let me know what you think!
PS: the nutrition is just for the burgers…
- 1 cup of dried black turtle beans, cooked in the pressure cooker
- 4 spring onions, chopped
- 1 free range egg
- Freshly ground pepper to taste
- 3/4 cups of plain flour
- 1/2 cup breadcrumbs (plus some for coating the patties)
- 2 tbsp sweet and hot chilli sauce
- 2 tbsp coconut oil
- Method:
- Cook the beans in the pressure cooker and transfer to a large bowl when cooled
- Add the chopped onions, freshly ground pepper, paprika, flour, breadcrumbs and chilli sauce and stir thoroughly to combine well
- Place some more breadcrumbs into a bowl ready to coat the patties
- Divide the mixture into four and make into burger patty shapes, coat in breadcrumbs and place to the side
- Heat 2 tbsp coconut oil (or other oil of your choice) in a large frying pan and heat until melted
- Add the burgers and cook for about 6 minutes each side until golden
- If, like me, you are going to serve them with sweet potato wedges you can add the burgers to the tray while you prepare the rest of your meal so that they stay nice and warm
- NOTE: I’ll be adding the recipes for the mushroom bacon, wedges and guacamole in a few minutes and will link to them then 🙂