CARROT AND BLACK BEAN BURGERS WITH MISO, MUSTARD and slaw
These really are fantastic bean burgers. When I was a teenager in the 90’s, the Burger King bean burger was my absolute favourite fast food of choice. At the time, I lived deep in the Shropshire countryside and had to travel 26 miles on a rackety old bus with my best friend Isabel to the nearest fast food joint. Their bean burgers made two 15 yr olds extremely happy (plus plenty of Top Shop bags full of new clothes that we had spent our hard earned washing up at the local pub wage on!)
I’ll be honest, I never go to fast food burger places these days, I just make my own. And they’re better! My kids can vouch for this.
This recipe is from my book ONE PAN BEANS, I will write out the recipe here, but would very much appreciate it if you would also consider buying the book. In it are x70 recipes, full to bursting with Beans, Lentils and Chickpeas. Cook like me! Follow along in the reels and please do buy my cookbooks.
INGREDIENTS
Ingredients;
Approx 250g drained cooked or canned black beans or kidney beans
½ tsp chipotle or ancho chilli flakes or smoked paprika
1 tsp dried oregano
1 tsp ground cumin
Salt, to taste
1 tsp miso
300g carrot, grated
½ bunch spring onions, finely chopped
30g ground almonds
70g breadcrumbs
30g grated cheddar cheese, optional
1 tbsp Dijon mustard
Oil to cook to cook the burgers, I used coconut oil
To serve;
4 burger buns
Cabbage, thinly shredded (slaw)
Coriander, roughly chopped (slaw)
Juicy lime (slaw)
Fresh green chilli, thinly sliced (slaw)
Mayonnaise to serve (optional)
Hot sauce to serve (optional)
METHOD
Blend or mash the beans to a rough puree with the spices, miso, mustard and salt.
Mix in the grated carrot, spring onions, ground almonds, breadcrumbs and grated cheese, if using.
Use your hands to work the mix together until cohesive and easily shaped.
Shape the mix into burgers about 2 cm thick and place on a tray or plate. Put the burgers in the fridge to firm up for an hour or so.
Heat a large non-stick frying pan with enough oil to cover the surface and fry the burgers over a moderate heat for 2 - 3 minutes on each side until crisp. I threw my pan in a hot oven for around 5 minutes after frying the first side off. Cook until the burgers are nicely coloured on both sides and piping hot throughout.
Remove from the heat and serve inside the burger buns with slaw, mayo and hot sauce.