I’m not a big fan of shop bought vegan burgers – I am still on the hunt for one that I really like, both in texture and taste. In the meantime I prefer to make my own with pulses or as I did once with beetroot. This recipe using black beans is nice and quick, plus they are nearer the colour of meat burgers (if you are trying to convince a carnivore to give a vegan option a go). Having said that, with home made bean burgers it’s really hard to mimic that lovely juicy meat-like texture, so to compensate I think it’s important to ramp up the flavour. I like a spicy burger but you could use herbs instead.
For me the main joy of a burger is building it with lots of layers and extras such as fries, sauces and pickles – that’s where you can really go to town.
It’s always worth making extra patties as they can easily be frozen for another time (freeze in individual bags).
Makes 4 burgers.
- 460g drained black beans
- 2 shallots or 1 onion
- Small/whole red chilli (depending on preference)
- Half a red pepper
- Breadcrumbs – about 2 tablespoons
- Clove of garlic
- Teaspoon cumin
- Half teaspoon coriander
- Slice of vegan cheese per burger
- Salt and pepper
- Oil for frying
- Brioche bun and choice of extra fillings eg lettuce, tomato, onion, relish, pickles etc
- Use a food processor to combine the black beans, onions/shallots, chillies, red pepper, and garlic.
- Turn into a bowl and mix in the bread crumbs, cumin, coriander and seasoning.
- Shape into patties and put in the fridge for about half an hour.
- Heat a small amount of oil in a pan and fry the burgers 3-4 minutes on each side, tossing two or three times. When you flip the burger for the last time and add a slice of cheese until it is just melting (pressing down with a fish slice if necessary).
- Lightly toast the brioche bun and build your burger.