Chipotle, mushroom and black bean burgers recipe
These burgers are ridiculously moreish – and are topped with peanuts, herbs and lime. Make life easier for yourself by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue before serving.
Ingredients
For the burger patties- 50 g smooth peanut butter
- 1 x 400g/14oz tin of black beans, drained, but not rinsed
- 2 small cloves of garlic, peeled
- 2 tsp chipotle chilli flakes
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 tbsp (heaped) rye flour
- 1 lime, zest only
- 1 tsp sea salt flakes
- 250 g chestnut mushrooms
- 1 lime, cut into 4 wedges
- 1 handful chopped salted peanuts
- 1 handful chopped fresh coriander (cilantro)
- 4 burger buns
Details
- Cuisine: British
- Recipe Type: Burger
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Put the peanut butter into a food processor with 60g (2oz) of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt flakes, and blitz until you have a very thick paste. Tip it into a large bowl and stir in the rest of the black beans.
- Tip the mushrooms into the processor – no need to wash it – and pulse until you have a dry mushroom mince. Stir this into the black bean mixture.
- With damp hands, form it into four thick burgers and arrange them on a lined baking sheet.
- Bake in the oven at 180°C fan/200°C/400°F/gas mark 6 for 25–30 minutes. When they’ve got 10 minutes left, gently flip them over so they can crisp up on the other side.
- They’re ready to serve straight from the oven, but for a nice bit of smokiness you can let them cool down, then finish them on a medium barbecue for a couple of minutes per side.
- Squeeze over the lime wedges and top with a handful of chopped peanuts and coriander, then sandwich them into lightly grilled burger buns.
This recipe is from The Green Barbecue (Vegan & Vegetarian Recipes to Cook Outdoors & In) by Rukmini Iyer (Square Peg), 29th April 2021, £17.99 HBK. Photography by David Loftus.
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