Black Bean Veggie Burger

Suitable for vegans and vegetarians. Recipe makes 2 large or 4 small patties.

Ingredients:

• 1 400g can black beans, drained and rinsed, 
• 1 medium sized onion, finely diced, 
• 3-4 chestnut mushrooms (120g), finely chopped, 
• 4-5 cloves of garlic, minced, 
• 1 tbsp tamari or soy sauce, 
• 0.5 cup breadcrumbs, 
• 2 tsp cumin, 
• 1.5 tsp ground coriander, 
• 1 tsp smoked paprika, 
• 1 tbsp dried oregano, 
• 0.5 tsp red chilli flakes, 
• 0.5 tsp dried thyme, 
• 1 tbsp apple cider vinegar.

Method:

• Place a pan over medium high heat and add 2 tbsp of oil.
• Add onions and mushrooms. Cook for 3-4 minutes or until soft.
• Add garlic and cook for 2-3 minutes or until fragrant.
• Add tamari or soy sauce and mix to combine. Remove from heat and let cool.
• Meanwhile, drain and rinse the black beans and start to mash them into a paste using a potato masher or your hands.
• In a large bowl, combine the mashed beans, breadcrumbs, and cooked onions and mushrooms. Mix together to form a cohesive mixture.
• Add cumin, ground coriander, paprika, oregano, chilli flakes, thyme, and vinegar and mix well. Add some more breadcrumbs if the mixture look too wet, or water if the mixture looks to dry and is not sticking together. Season to taste with salt and pepper.
• Place a pan over medium high heat with 2 tbsp of oil.
• Form 2 large patties or 4 small patties and place them on the pan.
• Cook for 6-8 minutes, flipping half way through, or until the burgers are warm through and have developed a brown and slightly crispy exterior.
• Serve while hot.