Saturday, 24 January 2009

Brunch veggie burgers

Not one but two veggie burger recipes.

I have never been a fan of veggie burgers, especially shop bought ones that resemble cup coasters; and those offered at cafes, do not fare any better. Below are two veggie burger recipes that I don’t mind to make now and again, especially if I have family staying with me; or friends coming over.

Easy pinto bean burgers - Easy because you don’t need any gadgets and it takes about 30 minutes to 40 minutes to prepare, cook and eat.

Makes 4

400g can of pinto beans, drained and washed
100g mushrooms, minced
1 small onion, finely sliced and chopped
1 spring onion, finely sliced
1 clove of garlic, crushed
2 tablespoons of chopped coriander
Salt and pepper to taste
2 – 3 tablespoons of vegetable or sunflower oil

Gently mash the beans and mix in all the ingredients, except for the oil.

Shape the bean mixture into four medium burgers.

Heat the oil in a frying pan on medium heat.

When the oil is hot, put in the burgers gently – the oil should sizzle as you put in the burgers. Fry for about 5 minutes until that side is brown and crispy. Gently flip over with a wide spatula, until that side is also crisp.

Then serve in pitta bread which is what we did with homemade tomato sauce and mixed leaf salad or crusty bread.

NB Please do not cook these burgers in the oven, they will only disintegrate. I know I tried once.

Chestnut mushrooms and pinto bean burgers
You could also make these with borlotti beans
Makes 6 - 8
1 tablespoon of olive oil, plus extra for brushing
1 large onion, sliced
125g chestnut mushrooms, coarsely chopped
1 teaspoon of fresh thyme or ½ teaspoon dried thyme
100g cheddar cheese, grated
150g canned pinto beans, drained and washed
100g fresh bread crumbs
1 tablespoon cornflour

Heat the oil in a frying pan over medium heat. Add the onions, mushrooms, salt and thyme until softened. Let it cool.

Transfer onion and mushroom mix to a food processor, add the cheese, beans, breadcrumbs, cornflour and freshly ground pepper to taste. Process until mixed, but don’t overdo it. It should have texture and not be smooth like pâté.

*If the mixture is too wet, add another tablespoon of cornflour. If it is too dry, add one small whisked egg to the mixture.

Shape the mixture into 6 – 8 burgers. Chill until ready to eat.
Put onto baking tray and brush the tops of the burgers with the extra oil, and bake in preheated oven at Gas mark 7 for 25 to 30 minutes.

Serve either in crusty bread or as part of a breakfast with toast.

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