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.

Ingredients

• 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

Method

1. Use a food processor to combine the black beans, onions/shallots, chillies, red pepper, and garlic.
2. Turn into a bowl and mix in the bread crumbs, cumin, coriander and seasoning.
3. Shape into patties and put in the fridge for about half an hour.
4. 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).
5. Lightly toast the brioche bun and build your burger.