Spicy Black Bean Burgers
Equipment
- Food processor
Ingredients
- 400 g tinned black beans equivalent to 200g dried black beans
- 1 red pepper
- 2 fresh jalapenos or around 8-10 pieces of pickled jalapenos
- 1 small carrot
- 50 g walnuts
- 2 tbsp tomato puree
- 3 tbsp mushroom sauce or 3tsp dark soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp smoked paprika optional, or Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp salt
- 45 g plain flour
- 80 g rolled oats
- Oil for pan frying e.g. vegetable, sunflower, rapeseed etc
Instructions
- Drain your black beans from the tins and pat dry with a kitchen towel. Alternatively if using dried black beans, boil them until cooked through and drain
- Place the red pepper, carrot, jalapenos and walnuts in a food processor and pulse till finely minced
- Transfer the mixture to a large mixing bowl and add in the tomato puree, mushroom sauce, vinegar, black beans, salt, garlic, cumin, paprika and dried parsley. Mix to combine
- Roughly mash the mixture whilst making sure to leave some of the black beans whole for texture
- Add plain flour and oats, and mix to combine
- Form burger patties to desired size and pan fry in 2-3tbsps of oil for 3-4 minutes on a medium heat. Flip the burgers over and continue to cook for a further 3-4 minutes. (Baking and grilling instructions are in the recipe notes)
- Layer the burgers up in your buns with mayonnaise, lettuce, red onions and tomato
Notes
Baking:
Place the burgers on a greased oven tray, brush the top surface of the burger with oil and bake at 180'C fan/200'C conventional for ~40 minutes, flipping over half way through. Be careful with flipping these over as they'll still be quite soft at the 20 minute mark. The exterior doesn't get as crisp as pan frying and the burgers are marginally drier, but overall still moist. Grilling on the barbecue:
These need to be precooked before placing on the barbecue as the burger mix is quite soft. First pan fry the burgers in 2-3 tbsp of oil on high heat for 2-3 minutes, flipping over half way. This is just to seal the exterior so they hold shape. Let them cool for 5 minutes to start firming up and then they're ready to transfer to a barbecue to continue cooking. This par-cooking method allows the burgers to firm up prior to transferring to the grill. This can be done on the day or even the day before.
Place the burgers on a greased oven tray, brush the top surface of the burger with oil and bake at 180'C fan/200'C conventional for ~40 minutes, flipping over half way through. Be careful with flipping these over as they'll still be quite soft at the 20 minute mark. The exterior doesn't get as crisp as pan frying and the burgers are marginally drier, but overall still moist. Grilling on the barbecue:
These need to be precooked before placing on the barbecue as the burger mix is quite soft. First pan fry the burgers in 2-3 tbsp of oil on high heat for 2-3 minutes, flipping over half way. This is just to seal the exterior so they hold shape. Let them cool for 5 minutes to start firming up and then they're ready to transfer to a barbecue to continue cooking. This par-cooking method allows the burgers to firm up prior to transferring to the grill. This can be done on the day or even the day before.