Black Bean Burger

 

Veggie burgers have come a long way since I became a vegetarian. Nowadays there are many innovative recipes available. This winning burger recipe looks the part as well as tasting amazing.

Ingredients
(makes 4)
for the Brioche Buns

200g strong white bread flour

50g plain flour

1 tsp salt

1/2 dried yeast

30g golden caster sugar

65ml whole milk

2 free-range eggs, lightly beaten, large plus another egg for the for the glazing

100g unsalted butter, left at room temperature, cubed

for the Black Bean Burger
400g tin black beans or kidney beans, drained
2 tbsp light olive oil, or 30g butter, for cooking
1 medium red onion, finely chopped
140g mushrooms, finely chopped
2 tbsp Soy sauce
1 clove garlic, finely chopped
1 tbsp chopped fresh parsley, or 1 teaspoon dried mixed herbs
1 spring onion, finely chopped
1/2 tsp chilli flakes
4 tbsp plain flour
1/2 tsp Marmite
black pepper, to taste
3 tbsp vegetable oil, for frying

for the toppings
100g mature cheddar cheese, sliced
1 red onion, thinly slice and pickled in vinegar
2 tomatoes, large
1 red pepper, roasted & skinned
a few gherkins, sliced
4 slices cheddar cheese
rocket or watercress
BBQ sauce

Method
for the Brioche Buns (make at least 5 hours before)
Put all the dry ingredients in a bowl. Make sure you put the salt and yeast in opposite side. With a wooden spoon mix in the milk and the eggs until it's all smooth. The dough should be fairly wet.

On a lightly floured surface knead the dough. Gradually add a few cubes of butter at a time until its all been incorporated. The dough should become very stretchy. Transfer to a bowl, cover with cling-film, then leave at room temperature for about 2 hours until at least doubled in size.

Line a baking sheet with parchment paper. Turn out the dough onto a floured surface and "knock back", folding the dough in on itself for a few minutes. Don't overwork it.  Divide into 4 portions (or 6 if want smaller buns). 

For the second prove leave for a further two hours at room temperature. 

Heat the oven to 200C.  Brush each roll with a little beaten egg and bake for 20-25 minutes until golden brown. Keep a close eye on them as they can burn easily.

for the Bean Burger
Put the beans into a large bowl and roughly mash them with a potato masher. You want them to keep some texture, so do not over-mash them.
In a frying pan, heat the olive oil on a medium temperature, then sauté the onion for 3 minutes. 
Add the mushrooms and the dark soy sauce and fry for a few more minutes, until most of the mushroom juice has evaporated.
Stir in the garlic, herbs, spring onion, chilli flakes and mashed beans, then allow the mixture to cook for about 2 minutes, stirring often.

Transfer the mixture to a bowl and leave to cool slightly before mixing in the flour, Marmite and black pepper to taste.

Divide the mixture into four portions and, using your hands, mould each portion into a patty shape (about 1.5cm thick and 8cm 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, freeze them for a couple of hours. Then grill on both sides until golden brown and cooked through.

Slice the brioche bun in half. Put some bbq sauce on the bottom half, then some peppery salad leaves such as watercress or rocket. Next place the slice of roasted pepper, followed by the burger and top with a slice cheddar cheese.  

Place under the grill to melt the cheese then top with sliced tomato, thinly sliced red onion and sliced gherkins. Dollop another portion of bbq sauce or a relish all over. Finish with the top brioche bun.