Red Bean and Mushroom Veggie Burgers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a little book called Best-Ever Burgers, these veggie burgers can be enjoyed by vegans and vegetarians. With salad and pita bread they make a substantial meal. Be sure to thoroughly drain the beans after rinsing to help with binding the burgers together. Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
1 garlic clove, crushed |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground turmeric |
115 g mushrooms, finely chopped (4oz) |
400 g red kidney beans, drained, rinsed & mashed well with a fork (14oz) |
2 tablespoons chopped fresh cilantro leaves |
wholemeal flour, for shaping |
olive oil, for brushing |
Directions:
1. Heat the oil in a large pan and cook the onion and garlic over a moderate heat, stirring, until softened.
2. Add the spices and cook for a further minute, stirring continuosly.
3. Add the mushrooms and cook, stirring, until softened and dry then remove from heat.
4. Stir the mashed kidney beans into the pan, with the fresh cilantro and some salt & pepper.
5. Using floured hands, form the mixture into four flat burger shapes (if the mix is too sticky to handle, mix in a little flour).
6. Brush the burgers with oil and cook on a hot BBQ or under a preheated grill (broiler) for 8-10 minutes, turrning once, until golden brown.
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