Mushroom and Bean Burgers |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Can be made and frozen ahead for a quick meal. Changing the variety of mushroom alters the flavour but I would use a meaty variety such as chestnut or portabello. Ingredients:
2 tablespoons sunflower oil |
1 onion, chopped |
1 garlic clove, crushed |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
250 g mushrooms, finely chopped |
420 g cannellini beans, drained |
2 tablespoons fresh flat leaf parsley, chopped |
Directions:
1. Heat half the oil and cook the onion, garlic, coriander and cumin for 3 - 4 minutes stirring occasionally.
2. Add mushrooms and cook for a further 2 minutes.
3. Place half the cannellini beans in a processor and pulse to a coarse paste.
4. Add the mushroom mix and the remaining beans to the paste along with the parsley; mix well.
5. Shape into 4 burgers with floured hands.
6. Heat the rest of the oil and fry the burgers for 2 minutes each side.
7. Serve with burger buns and ketchup.
8. ++++++To Freeze++++++.
9. Wrap the uncooked burgers in cling film and foil and freeze for up to 3 months. Defrost completely before cooking.
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