Name: Black bean veggie burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 4-6 patties
Ingredients: 1 tbsp olive oil for frying; ½ leek chopped; 5 mushrooms chopped; 30g thyme leaves picked; 140g firm tofu chopped; handful of kale leaves; 1 tbsp Dijon mustard; 2 tbsp tamari; 240g canned black beans drained; 3 tbsp oat bran; 2 tbsp cooked brown rice; 2 tbsp chopped hazelnuts or walnuts; 40g gram flour (optional); 4-6 burger buns; 4 tbsp vegan mayo; 1 tsp tomato ketchup; 1 tbsp chopped cornichons; pinch of cayenne pepper; sliced tomatoes and red onion; lettuce leaves

Two black bean veggie burgers on a serving board

1 tbsp olive oil
for frying
½ leek
chopped
5 mushrooms
chopped
30g thyme
leaves picked
140g firm tofu
chopped
handful of kale
leaves
1 tbsp Dijon mustard
2 tbsp tamari
240g canned black beans
drained
3 tbsp oat bran
2 tbsp cooked brown rice
2 tbsp chopped hazelnuts
or walnuts
40g gram flour
(optional)
4-6 burger buns

For the burger dressing

4 tbsp vegan mayo
1 tsp tomato ketchup
1 tbsp chopped cornichons
pinch of cayenne pepper

To serve

sliced tomatoes
and red onion
lettuce leaves

Method

step 1
Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times – don’t over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
step 2
Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
step 3
To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
step 4
Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.