Butterbean Burgers with Sunflower Seeds and Carrots (v)

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I love good, old fashioned bearded home knitted yogurt veggie fayre. This falls firmly into that camp. Hearty, disgustingly good for you and versatile. We served these hot as full burgers with all the trimmings including sweet potato fries and home made skinny french fries. They were also yummy cold the next day with salad, drenched in hot Thai chilli sauce.

For 6-8 burgers you need

  • 1 tin butterbeans, drained and rinsed
  • 1 onion
  • 100g fresh breadcrumbs (about 3-4 slices bread)
  • 2 carrots, coarsely grated
  • 1/4 cup sunflower seeds
  • salt and pepper
  • 1/4 tsp each of ground cumin, coriander and garam masala
  • Trimmings of your choice depending on how you want to serve them e.g. burger buns, relishes, salad, chilli sauce etc
  1. In a food processor make the breadcrumbs. Tip into a large mixing bowl.
  2. Blitz the onion and beans together until mushy (20-30 secs). Tip into the bowl with the breadcrumbs.
  3. Swap the blade for a grater attachment and grate the carrots. Yep, tip into the mixing bowl…
  4. Add everything else and squidge together with your hands.
  5. Form into 6-8 patties depending on appetite and greed. Place on to a lined baking sheet and bake in a 180 degree oven for 20 mins, turning halfway through the cooking time. Enjoy 🙂
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Double Bean Burgers with Mango Chilli Salsa (v)

I really fancied a bean burger for dinner last night. Not like the horrid mushy ones you get in Burger King, but a nice, solid and healthy treat with a zingy salsa on the side. The recipe I came up with was inspired by this Jamie Oliver one. It’s a doddle to make with a food processor and we managed to get sat down and eating within 30 mins, a win for a working week day eve.

For 4-6 burgers you need
1 can drained black eyed beans
1 can drained chickpeas (tbh you can use whatever beans or lentils you have to hand)
1 onion
1 tsp each ground cumin, coriander, oregano
1/2 tsp chilli flakes
salt and pepper
about 1/2 cup fresh breadcrumbs (I always keep some in the freezer from the scrag ends of bread we haven’t eaten)
1 egg or 1/4 cup water with 2 tbsp veg oil if you’re vegan
Large handful of fresh coriander
Zest of a lemon
Oil for shallow frying
Barms for eating the burgers in and whatever condiments you fancy (ketchup, mustard, mayo etc)

Mango Chilli Salsa
1 ripe mango, diced
1 thai chilli finely sliced
2 tbsp each fresh mint and coriander, roughly chopped
Juice of a lemon
4 spring onions, finely sliced

Put everything apart from the breadcrumbs into a food processor and blitz until half pureed and half chunky. Tip into a bowl and mix in the breadcrumbs. You should have a mix that is able to be formed into burgers. if it’s too wet add a little flour. If it’s too dry add a little water. Form into 4-6 patties and leave in the fridge to chill for 5 mins.

Make the salsa by mixing everything together.

When you’re ready to cook the burgers, put a little oil into a pan and then fry the burgers on a medium heat for 10 mins on each side until nicely browned. Serve in a barm with some home made sweet potato wedges and the mango chilli salsa.