It’s National Burger Day so to celebrate we have taken a recipe from our forthcoming book Greens & Beans which is available to pre-order now.
Black Bean Burgers with Harissa Mayonnaise
Serves 4
Preparation time 30 minutes plus 30 minutes resting time
For the black bean burgers
3 tbsp cracked linseed
250 g cooked black beans
1 onion
1 clove garlic
½ bunch parsley
2 sprigs thyme
2 tbsp shelled walnuts
80 g fine oatmeal
1 tsp Dijon mustard
2 tsp soy sauce
Salt and freshly ground pepper
1–2 pinch(es) smoked paprika
2–3 tbsp olive oil, for frying
For the harissa mayonnaise
2 tsp harissa
4 tbsp vegan mayonnaise
Extras
4 bread rolls
A few thin tomato, cucumber and red onion slices
A few small lettuce leaves
4 tbsp sprouts or microgreens of your choice
To make the burgers, mix the linseed with 6 tablespoons of water and soak for 10 minutes. Rinse the beans and allow to drain. Peel and finely chop the onion and garlic. Rinse the parsley and thyme, shake dry. Finely chop the parsley leaves and stalks and pluck the thyme leaves.
Combine all the prepared ingredients with the walnuts, oat flakes, mustard and soy sauce and blend, but not too smoothly. Season with the paprika and salt and pepper. Cover the mixture and leave to stand for 30 minutes.
Shape the mixture into four flat patties. Heat the olive oil in a wide frying pan and fry the burgers over a medium heat for about 4 minutes on each side.
In the meantime, stir the harissa into the mayonnaise.
Cut open the rolls and spread each half with a little harissa mayonnaise, then fill them with lettuce, tomato, cucumber, onion, sprouts or microgreens and the burger patties.
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