Vegetarian Black Bean and Brazil Nut Burger
Packed full of smokey flavour and lip-smackingly good, this Black Bean and Brazil Nut Burger with chestnut mushrooms, sweet potato and quinoa will be the best burger you've ever tasted.
Ingredients
- 1 tbsp olive oil
- 240 g tin of black beans drained, rinsed and dried
- 150 g brazil nuts roughly chopped
- 200 g chestnut mushrooms roughly chopped
- 125 g quinoa cooked
- 2 sweet potaoes peeled and cut into discs
- 1 tsp chilli powder
- 1 tsp cumin powder
- .5 tsp sea salt
- 3 tbsp BBQ Sauce I used Jack Daniels Smokey BBQ
To serve
- 4 brioche buns or burger buns of your choice
- toppings (lettuce, cheese, pickles, avocado, onion rings) see list above for ideas
Instructions
- Preheat your oven to 180°C/160°C Fan/Gas 4
- Drain, rinse and dry the black beans with kitchen roll or a tea towel. Spread in an even layer on an oven tray lined with foil. Cook for 8 minutes and then add the chopped brazil nuts on top and bake for a further 8 minutes. You are looking for the beans to appear dry and cracked and the nuts to be lightly browned. Once cooked, set aside to cool.
- Heat a tablespoon of olive oil in a pan and fry the sweet potatoes on each side until they are soft and browned (about 2 mins on each side) Once cooked remove and set aside.
- Using the same pan add the mushrooms with a sprinkling of sea salt and cook for around 4 mins until they're browned.
- In a food processor add the cooled beans and nuts and pulse for around 30 seconds until they resemble breadcrumbs - a bit of texture is fine.
- Add the sweet potatoes, mushrooms, sea salt, cumin and chilli powder and pulse for a further 30 seconds until combined. Again, texture is good - you don't want a gloopy mess!
- Tip all the ingredients into a large bowl and stirl through the quinoa and BBQ sauce. Add more quinoa if the mixture is too wet or a little water if it's too dry. Taste and adjust seasoning.
- Divide the mixture into 4 equal parts and use your hands to press the mixture into patties. Pop them on a plate, cover with cling film and leave them in the fridge for 30 minutes to firm up.
- When you're ready to cook the burgers you can griddle them on both sides for a couple of minutes or until they are golden brown. Finish them in the oven 180°C/160°C Fan/Gas 4 for 12 minutes so that they are cooked and hot all the way through. Once cooked you could then put them on the BBQ for a more authentic BBQ experience but this is totally optional!
- Assemble the burgers by slicing a bun in half, adding lettuce, then the burger patty top with whatever you fancy. I used cheese, pickles, tomato, red cabbage and onion rings and added an extra dollop of BBQ sauce.
Notes
- The black beans should be cooked in the oven until they are cracked and dry, otherwise, the burger will be too mushy
- Don't over process the mixture - some texture is good and will help hold the burgers together
- Go wild with toppings! Refer to the list above for ideas
- Store leftover burgers in the fridge for 4 days
- Freeze for up to 1 month