In my opinion, it should be National Burger Day every day of the year. Smoky, spicy vegan ones to be exact. The chickpeas and black beans are the perfect base and the mushrooms add that ‘meaty’ texture. This recipe is so easy and uses ingredients you probably already have in the kitchen (they are always staples in mine!). We had these with some homemade cajun fries and plenty of garlic chilli sauce.
- 1 red onion
- 3 garlic cloves
- 100g mushrooms
- 1 can chickpeas (240g drained)
- 1 carton black beans (230g drained)
- 1 tbsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp hot chilli powder
- 1 tbsp ketchup
- 2 flax eggs
- Handful of coriander
- Plain flour
Heat some oil in a pan on medium heat. Add chopped onion, diced garlic and sliced mushroom. Sauté for about 10 minutes until all the water from the mushrooms has evaporated and they are nicely browned.
Drain the chickpeas and black beans and add to a bowl. Mash with the back of a fork until about 60% is mashed. You want to leave some whole to give it a nice texture. Add the onion and mushroom mix.
Add in all the spices, ketchup, chopped coriander and flax eggs. Add in 3 tablespoons of flour, mix, and leave in the fridge for 10 minutes.
Put the pan back on medium heat with more oil. Put some flour onto a chopping board and begin to make your burgers. Take 1/4 of the mixture and mould into a ball and then flatten to make a burger shape. Add some extra flour if too sticky.
Fry for 5-7 minutes on each side. You may want to do two at a time depending on your frying pan size. Keep them on a low heat in oven whilst you cook the others.
Serve in burger buns with toppings of your choice. I added Violife cheese slice, sundried tomatoes, avocado, rocket, ketchup and hummus.
*1 flax egg = 1 tbsp ground flax seed and 2.5 tbsp water. Leave to thicken for 5 minutes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 380 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 47mg Sodium: 228mg Carbohydrates: 65g Fiber: 18g Sugar: 6g Protein: 17g