‘Burger night’ at our house is always a highly anticipated meal – it’s guaranteed fun to stack your own with lots of favourite toppings to make it bespoke. I am always trying new vegetarian burger recipes but this is one of my family’s top choices and we make it over and over again. Try serving these with a fresh spinach salad, topped with toasted pine nuts and chopped apple.
makes 4 burgers
225g cooked black beans or x1 400g can black beans, drained and rinsed
1 garlic clove, chopped
1/2 yellow onion, roughly chopped
juice of 1/2 lemon
1 medium egg yolk, beaten
25g flat leaf parsley, finely chopped
25g parmesan, finely grated
40g toasted breadcrumbes (use gluten-free if possible)
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper
1 tbsp cumin
Preheat the oven to 190C/gas 5. Line a baking sheet with baking parchment. Pour half of the black beans, plus the garlic, onion and lemon juice into a food processor. Pulse until smooth.
Place the mixture in a mixing bowl and add the other half of the black beans and all of the other ingredients. Mix together so that everything is incorporated and well combined.
Divide the mixture into four and shape into burgers. Place in the fridge for 15-30minutes on the prepared baking sheet to firm up. Bake in the oven for 15-20 minutes, until they are cooked through.