Spicy Mushroom Bean Burgers
This recipe has been a long time coming - much like the wait for lockdown to end! I’ve faffed and fiddled many times to find the perfect measure of ingredients - my first attempt was far too dry and bean heavy (…with the expected unpleasant after-effects!). My next attempt - far too sloppy. But then, eventually, after about 5 rounds I think I’ve finally nailed it! These fully plant-based burgers are a yummy alternative to the beloved traditional beef burger. They are packed with flavour and substance - the beans make them nourishingly satisfying, but they are a little lighter to digest (than a full on bean burger) with the combination of quinoa and mushrooms. Better yet - they freeze really well for up to 2 months! My recipe makes four patties, so I’ll often pop two in the freezer for a quick work-from-home lunch. Between the endless video calls and emails they make for a super satisfying lunch break.
Spicy Mushroom Bean Burgers
- 100g (uncooked) quinoa
- 100g mushrooms (chestnut, flat or button)
- 1/2 brown onion
- 1/2 red onion
- 2 cloves of garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried chilli flakes
- 1/2 x 400g canned red kidney beans
- 1/2 x 400g canned black beans
- Salt & pepper
- 3 tablespoons olive oil
- Cook the quinoa until light and fluffly while you finely dice the red and brown onions, and chop the mushrooms.
- Heat 1 tablespoon olive oil in a saucepan, set on a medium heat and sauté the onions until glossy and slightly caramelised.
- Add the mushrooms to the saucepan, along with the crushed garlic. Spice with smoked paprika and dried chilli flakes, and season with a sprinkle of salt & pepper. Gently cook through on a low heat until the mushrooms are tender and juicy.
- Drain the red kidney beans and black beans. Add half the quantity to a blender and gently mash the other half in a bowl with a fork.
- Allow the sautéed mushrooms and onions to slightly cool before adding to the blender, along with the quinoa. Give it all a whiz for about 30 seconds to combine the ingredients - you want to retain texture, not turn the mixture into pale brown goop, so be careful not to over blend!
- Add the blended ingredients to the bowl of lightly mashed beans and thoroughly mix.
- Line a large dinner plate with grease-proof paper and portion the mixture into 4 round burger patties.
- Pop the patties in the fridge to chill for approx. 30 minutes (during this time the mixture will firm up).
- Remove from the fridge and heat 2 tablespoons olive oil in a frypan, set on a high heat and fry the burger patties for approx. 5-8 minutes on each side until nice n’ crispy.
- Last step, construct the burger to your personal taste… devour and enjoy!
- What to do with the other half of the red kidney beans and black beans* you might ask? Pop them in the freezer and defrost them a couple of hours ahead of your next burger night!