Mixed bean burgers

Name: Mixed bean burgers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 6 tbsp Essential Olive Oil; 1 red onion, roughly chopped; 2 clove/s garlic, finely grated; 1 tsp Cooks’ Ingredients Barbecue Seasoning (or ½ tsp paprika and ½ tsp ground cumin); 4 chestnut mushrooms, quartered; 420 can Essential Black Beans; 400 g can Essential Black Eyed Beans; 2 tsp balsamic vinegar; 2 free range eggs, beaten; ½ red chilli, finely chopped; 40 g walnuts, finely chopped; 40 g breadcrumbs, made from day-old bread; Brioche buns and your choice of toppings, to serve (see tip, below)

Making your own veggie burgers is a great way to boost plant diversity and fibre at dinnertime. Serve them with your favourite toppings.

2 out of 5 stars(3) Rate this recipe

VegetarianHealthySource of fibreSource of protein1 of your 5 a day7 plant varieties

Serves6
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 tbsp Essential Olive Oil
1 red onion, roughly chopped
2 clove/s garlic, finely grated
1 tsp Cooks’ Ingredients Barbecue Seasoning (or ½ tsp paprika and ½ tsp ground cumin)
4 chestnut mushrooms, quartered
420 can Essential Black Beans
400g can Essential Black Eyed Beans
2 tsp balsamic vinegar
2 free range eggs, beaten
½ red chilli, finely chopped
40g walnuts, finely chopped
40g breadcrumbs, made from day-old bread
Brioche buns and your choice of toppings, to serve (see tip, below)

Heat a large frying pan over a medium heat, then add 2 tbsp oil and the onion. Cook until just soft, about 4-5 minutes, then add the garlic and spices. Pulse the mushrooms into smallish pieces in a food processor, then tip into the pan. Stir, then leave to cook, allowing the moisture to evaporate.
Tip both cans of beans into a sieve and rinse under the cold tap. Leave to drain fully, then tip three-quarters into the food processor. Blend to a slightly lumpy, creamy purée. Tip into a mixing bowl, then thoroughly stir in the contents of the frying pan, the reserved whole beans and remaining ingredients (apart from the brioche buns and toppings). Season well.
Using wet hands, shape the mixture into 6 equal-sized patties, then fry in 2 batches, adding 1-2 tbsp oil to the pan each time. Cook for 6 minutes on each side, until crisp, brown and piping hot. Serve immediately in brioche buns with your favourite toppings or cool completely, wrap with parchment between each burger and freeze for up to 1 month. To reheat, cook from frozen at 200ºC, gas mark 6, on an oiled tray, for 15 minutes, until piping hot throughout.

Cook’s tip

GET AHEAD
To freeze, separate the cooked and cooled burgers with baking parchment and lay flat in a freezer safe container. Seal and freeze for up to 3 months. To reheat, cook from frozen at 200ºC, gas mark 6, on an oiled tray, for 15 minutes, until piping hot throughout.

ELLY'S TIP
I serve these in a toasted brioche bun, and top with sliced cheese, ketchup, Americanstyle mustard, sliced gherkin, sliced tomato, crisp lettuce and finely diced onion. But use whatever you want.

Typical values per serving when made using specific products in recipe