perfect beanburger
Look no meat: a delicious, moist, bean burger. This one was served with some horseradish leaves (from my balcony), homemade mayo, honeyed and grilled feta - with all the trimmings... 

Makes 5

50g broad beans

400g black beans; cooked*

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp pimenton dulce

1 tsp dried oregano

Small knob of butter

1 red onion; chopped

½ red pepper; chopped

5 garlic cloves; minced

2 carrots; grated

40 grams rolled oats; processed to course meal

Handful of coriander; chopped

3 tbsp ground flax seeds

Sea salt and black pepper to taste


1 organic egg; lightly beaten

Homemade bread crumbs: to coat

I know what you’re thinking ... lots of ingredients. But, in the search for the perfect beanburger: needs must.
  1. Preheat the oven to 1800C and line a baking tray with parchment paper.
  2. Whisk the ground flax seed with 100ml water and set aside.
  3. Toast the cumin and coriander seeds in a dry pan until aromatic, then grind.
  4. Heat the butter in a pan and gentle cook the onion, garlic, and red pepper.
  5. Mash half the bean mix until smooth, then add the other half and mash a little more (smooth/ rough mix).
  6. Add the onion mixture to the beans. Then combine the remaining ingredients (to the dotted line).
  7. Season the mixture to taste.
  8. Mix in the beaten egg and form into patties (damp hands prevent sticking).
  9. Roll in the bread crumbs, and place on the lined baking tray.
  10. Bake in the oven for 15 minutes before flipping them over. Top with a slice of cheese if you like; and bake for a further 10-15 minutes.
  11. Leave them to cool for a few minutes before serving.
Serve in a toasted bun with mustard, mayonnaise, tomato slice, and pickled cucumber.

*Rinse your dried beans, add water and cover by 10cm water. Add 1 onion; halved and a few peeled garlic cloves. Bring to the boil and simmer for 2-3 hours: or until soft.

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