insideKENT Magazine Issue 49 - April 2016 | Page 55

BLACK BEAN BURGERS
Makes 6 burgers
Prep time: 20-30 min
Cook time: 5-10 min
Satisfying meat-free burgers which are delicious sandwiched between
burger buns with all the toppings – sliced pickles, tomato, onion,
lettuce, Thousand Island dressing and mustard!
Ingredients
• 400g tin black beans or kidney
beans, drained
• 2 tablespoons light olive oil, or
30g butter, for cooking
• 1 medium red onion, finely
chopped
• 140g mushrooms, finely chopped
• 2 tablespoons tamari (for glutenfree option) or soy sauce
• 1 clove garlic, finely chopped
• 1 tablespoon chopped fresh
parsley, or 1 teaspoon dried mixed
herbs
• 1 spring onion, finely chopped
• 1/2 teaspoon chilli flakes (optional)
• 4 tablespoons buckwheat flour
(for gluten-free option) or plain or
spelt flour
• 1 tablespoon nutritional yeast
flakes, or 1/2 teaspoon Marmite
(optional)
• black pepper, to taste
• 3 tablespoons vegetable oil (if not
cooking on the barbecue), for
frying

Transfer the mixture to a bowl and
leave to cool slightly before mixing
in the flour, nutritional yeast flakes
(or Marmite) and black pepper to
taste.
Divide the mixture into six portions
and, using your hands, mould each
portion into a patty shape (about
1.5 cm thick and 8 cm wide).
To fry the burgers, heat the 3
tablespoons of vegetable oil in a
medium to large frying pan and
cook the burgers over a medium
heat for about 2 minutes on each
side, or until golden brown all over.
If cooking on the barbecue, chill the
burgers in the fridge or freeze them
for a couple of hours. Then grill on
both sides until golden brown and
cooked through.

Method
Put the beans into a large bowl and
roughly mash them with a potato
masher, or blend them in a food
processor for a few seconds. You
want them to keep some texture,
so do not over-mash them.
Heat the olive oil (or butter) in a
medium fryin