This is a great alternative to a traditional meat pattie in a bun. Serve this version as an open burger and stack with your favourite toppings. The mixture is quite soft so take care when flipping the patties. To make it gluten-free, use gluten-free breadcrumbs to bind the mixture.
Serves: 4
INGREDIENTS
2 tins cooked black beans
finely grated zest 1 lemon
2 eggs
1 teaspoon whole cumin seeds, toasted
¾ cup fresh breadcrumbs
1 teaspoon mild or medium curry powder
2 cloves garlic, crushed
¼ cup finely chopped coriander or flat-leaf parsley
sea salt and freshly ground pepper
olive oil for cooking
To serve
sour cream and relish plus any of the following: tomatoes, avocado, spinach or rocket leaves, slow-roasted tomatoes, slices of feta, roasted peppers, zucchini or eggplant, soft goat’s cheese, pesto.
METHOD
Drain and rinse the beans. Place one tin of beans in a large bowl and the second tin in a food processor with the zest and eggs. Process the beans until smooth then tip into the bowl with the whole beans. Add the remaining ingredients and combine gently but thoroughly with a fork. Season and refrigerate for 30 minutes for the mixture to firm up a little. It will still be quite soft but this gives the burgers a light, rather than a heavy, dense texture.
Form the mixture into 8 x 8 cm burgers. Heat a good splash of olive oil in a non-stick sauté pan over a medium heat and cook the burgers until lightly golden on both sides. Cook in batches if necessary.
Drain on kitchen towels.
To serve: Place two burgers on each plate and top with sour cream and any of the suggested accompaniments. Serve with Sauteed Cauliflower and Rocket Salad if desired.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.