The ultimate bean burger

Updated at: Sat, 16 Sep 2023 12:05:48 GMT

Step 1

Drain the can of black beans and put in a large bowl or saucepan suitable for mashing

Step 2

Chop the cashews roughly (I like to use salt and pepper cashews) and then finely dice or crush the two cloves of garlic. Add both to the beans

Step 3

Peel and then grate the onion up to the root, and squeeze out as much liquid as you can. You may want to drain with a paper towel as well. Once most the moisture is gone, add this to the beans

Step 4

To the beans, add the mixed seeds (I often use a mix of flax and chia or other small seeds) as well as the marmite, Henderson’s Relish, tomato paste, mustard and seasoning and breadcrumbs.

Step 5

Mash the mixture so that it combines and begins to form together. You want it so that some of the beans are fairly mashed but that there are still bits of bean.

Step 6

Crack and beat 1 egg and add to the bean mix, and combine fully. If the mixture is too wet you can add more breadcrumbs. If still dry, and more egg.

Step 7

Before forming into burgers, I will usually make a small test burger to check that I am happy with the seasoning which can be altered to taste. To cook, form into burgers and cook on a medium heat in some rapeseed or sunflower oil. These can go to higher temperatures than olive oil which means the burgers crisp up better. Cook for about 2 minutes each side under a pan lid so that both sides have a bit of char for flavour and the steaming inside the lid keeps the burgers moist.

Step 8

I like to serve in a toasted bun with burger sauce (4 parts mayo, 2 parts ketchup, 1 part mustard), with lettuce, cheese, onion and tomato. Also great with smoked cheese and a fried egg!

1 liked

0 disliked