Preparation time: 5 mins
Cooking time: 10 mins
- 400g tin black beans or kidney beans, drained
- 2 tbsp light olive oil, or 30g butter, for cooking
- 1 medium red onion, finely chopped
- 140g mushrooms, finely chopped
- 2 tbsp tamari (for gluten-free option) or soy sauce
- 1 clove garlic, finely chopped
- 1 tbsp chopped fresh parsley, or 1 teaspoon dried mixed herbs
- 1 spring onion, finely chopped
- ½ tsp chilli flakes (optional)
- 4 tbsp buckwheat flour (for gluten-free option) or plain or spelt flour
- 1 tbsp nutritional yeast flakes, or ½ teaspoon Marmite (optional)
- black pepper, to taste
- 3 tbsp vegetable oil (if not cooking on the barbecue), for frying
- Put the beans into a large bowl and roughly mash them with a potato masher, or blend them in a food processor for a few seconds. You want them to keep some texture, so do not over-mash them.
- Heat the olive oil (or butter) in a medium frying pan, then sauté the onion for 3 minutes. Add the mushrooms and tamari (or soy sauce) and fry for a few more minutes, until most of the mushroom juice has evaporated.
- Stir in the garlic, herbs, spring onion, chilli flakes and mashed beans, then allow the mixture to cook for about 2 minutes, stirring often.
- Transfer the mixture to a bowl and leave to cool slightly before mixing in the flour, nutritional yeast flakes (or Marmite) and black pepper to taste.
- Divide the mixture into six portions and, using your hands, mould each portion into a patty shape (about 1.5cm thick and 8cm wide).
- To fry the burgers, heat the 3 tablespoons of vegetable oil in a medium to the large frying pan and cook the burgers over medium heat for about 2 minutes on each side, or until golden brown all over.
- If cooking on the barbecue, chill the burgers in the fridge or freeze them for a couple of hours. Then grill on both sides until golden brown and cooked through.