Makes 4 burgers
4 tbsp olive oil
1 brown onion, finely chopped
1 cup button or cup mushrooms, finely diced
3 clove garlic, finely chopped
Sea salt, fresh ground black pepper
1 400g tin black beans, drained and rinsed
1 cup course breadcrumbs (from good sourdough)
¼ tsp sweet smoked paprika
1 tbsp tomato sauce (optional)
4 burger buns
Tomato sauce, BBQ sauce or a good relish
2 cups rocket or lettuce
8 slices tomato
4 slices good cheddar cheese
8 slices pickles
Oven roasted fries to serve
Place a frying pan over a medium/high heat and add half the olive oil.
Once hot, add the onion and stir until translucent. Add mushrooms, garlic, a little salt, and pepper, stirring often, for 5 minutes to cook the mushrooms.
Transfer to a mixing bowl and allow to cool for 5 minutes.
Add the breadcrumbs and black bean and smash it all up using your hands to squash it all together.
Alternatively, you could simply place all the cooked ingredients in a food processor and pulse to blend the mix. Make sure you don’t blend too much; it must still be nice and chunky.
Add the egg, paprika (& tomato ketchup) to the mix and mix it through.
Once combined, place mix in the fridge for 30 minutes to set.
Once cooled and set, form mix into 4 even balls and press into 1cm thick patties.
Preheat a large non-stick frying pan over a medium/high heat. Add some oil to the pan and cook the black bean patties (in batches if needed) for approx. 2 minutes each side to caramelise and cook through.
Place the cheese over the patty for the last 30 seconds so it melts over.
Spread the bottom of the bun with aioli and top with tomato ketchup or a relish. Place rocket on the bottom, followed by tomato then the black bean patty and the pickle.