B's Bean Burgers
- Becca Wilson
- Oct 7, 2017
- 3 min read
With balsamic onions, kale slaw, roast veg and sweet potato fries - sound good?
There are a lot of non-veggie, non-gf recipes out there that you can adapt to make veggie or gluten free. However, sometimes I like looking through different veggie recipes on BBC Good Food, Jamie Oliver, Delicious Magazine, Great British Chefs and supermarkets often share their favourite recipes. There are so many ideas on these websites which you can then try out or take some elements from. There are a lot of tasty veggie ideas on Jamie Oliver's website:
https://www.jamieoliver.com/recipes/category/special-diets/vegetarian/?
I really liked the idea of making homemade veggie burgers. So that's what I did. When I first stopped eating meat, I did miss a good burger. However, I soon realised there wasn't any reason to be sad - there are lots of different tasty veggie burgers out there. Sometimes you just need a good burger with salad and cheesy toppings in a tasty bun, served with seasoned fries. The more recent burger chains like Burger, Handmade Burger Co., Just Burgers and Beers, Five Guys and Wannaburger now have a lot of choice of vegan, veggie and gluten free burgers. Most do a gluten free bun and sides too. Yay. In Edinburgh, '52 Canoes' had one of the best veggie burgers and 'Holyrood 9A' and 'The Cambridge Bar' are renowned for their awesome selection of burgers.
The black bean burgers I made were fairly easy to make, and it didn't take long to create a burger feast (I only decided to make them at 5PM and we ate at 7PM - we could have eaten an hour earlier really but we had a doggy birthday to celebrate - yes we had presents, party hats and apple bran muffins for the pup).
(This made 4 larger burgers and 1 smaller burger)
Ingredients:
* 1 red onion
* 2 tablespoon balsamic vinegar
* 1 fresh red chilli
* 2 spring onions
* 400 g tin of black beans
* 200 g fresh breadcrumbs (I used schar brown ciabatta rolls)
* 1 lemon
* Extra virgin olive oil
* 3 tablespoons natural yoghurt
* 160g baby kale
* 60 g rocket
* olive oil
* 1 ball of mozzarella cheese
* 4 burger buns (GF if necessary - the Genius seeded rolls are gooood)
* 1 courgette
* 2 red pointed peppers
* 250g mushrooms
* 5 sweet potatoes
Method:
1. Heat oven to 180°C. Peel, clean and chop the sweet potatoes. Place in an oiled baking tray along with a dusting of smoked paprika, cumin, rosemary and season. Pop into the oven.
2. Finely chop courgette, peppers and mushrooms. Place in an oiled baking tray along with a dusting of smoked paprika, cumin, rosemary and season. Pop into the oven.
3. Peel onion, finely slice into rounds and place in small bowl with balsamic and a pinch of sea salt. Set aside to marinade.
4. Deseed and finely chop chilli. Trim and finely chop spring onions. Place both in a mixing bowl. Drain beans and pat dry with kitchen paper. Add to the bowl, along with breadcrumbs.
5. Season, then scrunch the bean mixture together with clean hands. Divide into balls, flatten into patties and place in the fridge to chill for 10 minutes.
6. In a small bowl, combine the lemon juice, 1 tablespoon of extra virgin olive oil, and yoghurt. Season well. Trim the kale and mix into dressing with the rocket. Put aside.
7. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. When the pan is hot, fry burgers for 5 minutes on each side, or until golden. If they colour too quickly, reduce the heat. Just before the burgers are ready, fry the onion slices.
8. OPTIONAL - When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
9. Toast the buns slightly, and serve the burgers with sides - fried balsamic onions, kale slaw, mozarella slices, salads and condiments (I think that sweetcorn relish was the perfect condiment to compliment the burgers).
Yum! Like I mentioned before, there are a lot of veggie burger ideas out there. You could try:
- potato and bean
- mushroom and pinto bean
- tofu veggie burgers
- quinoa and kale
- miso burgers
- falafel burgers
- chickpea and nut
Or you also can't beat a stack burger - this can be created using a variation of either mozzarella or halloumi and roast aubergine, peppers or portobello mushrooms. A dash of pesto and fresh spinach/rocket completes the stack.
Happy Saturday! x gf v x
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