An extra post from me today, I have a bad back today, I can’t sit but I’m OK lying or standing, and seeing the kitchen is the only room that’s unaffected by building work I headed that way this morning . It’s black turtle bean burgers for lunch.
I love making vege burgers, they can be quite versatile depending on the type of beans or lentils, spices etc. I do like the earthy flavour of black turtle beans and I cooked these from dried ones this morning, but a tin of kidney beans would speed up the making process. I don’t have any health food shops near me so I buy my pulses and seeds from Goodness Direct online
So here’s what went into today’s burgers:
- Black turtle beans, not soaked but boiled until tender but not mushy, then drained.
- An onion finely chopped and softened in a bit of olive oil in a frying pan
- 2 chestnut mushrooms and a clove of garlic added to the pan and softened
- Then add the spices, I used a teaspoon of ground cumin, a teaspoon of smoked paprika, a teaspoon of vegetable boullion powder, and a grind of black pepper.
- Then add a tablespoon of tomato puree and cooked for a few miniutes.
- Blitz the beans in a processor but not too smooth, then add the onion mixture.
- I decided the mixture needed some salt and miso paste, about a teaspoonful, just to add a bit of savouriness. Also about a desert spoonful of sunflower seeds for texture.
- Shape into patties and bake at 180C for about 15 mins, the mixture is already cooked so it just needs to firm up a bit and get a bit of toastiness on the outside. You could fry them if you prefer.
I served my burgers in a toasted bun with mayonnaise on one side, lettuce, tomatoes, sun dried tomato, ketchup on top, and a dollop of quacamole.
I have to say these burgers are very very tasty, probably the best vege burgers I’ve ever made, well until the next time!