Butter Bean Veggie Burger

This veggie burger was the result of me adding whatever was in my pantry in a blender and making a burger out of it - but I was not disappointed by the outcome!

This recipe will make 6 burgers which will last a few weeks in the freezer.

You could serve them in a bun, pitta or even alongside a salad.

The butter beans give the burger a velvety texture which is accompanied by a refreshing kick of coriander. So delicious and far from a boring veggie burger!

QUINOA

I love adding a little quinoa to homemade burgers because not only are they a sponge for spices and flavours, but they also give burgers a lovely soft texture.

So, to start making this veggie burger mix 1/4 cup of quinoa with 1/2 cup of boiling water in a small saucepan.

Place on a low heat and let bubble away for 10 - 15 mins until all the water has been soaked up and the quinoa is soft and fluffy.

Leave the cooked quinoa to one side to cool while you cook the rest of the ingredients for the burgers.

VEGETABLES

Next prepare all of the vegetables.

Dice 1/2 red onion, slice 3 spring onions, slice 250 g chestnut mushrooms and finely slice 2 cloves of garlic.

In a frying pan add 1 tbsp olive oil and allow to warm over medium heat. Once the oil is hot add the red onion, spring onion and garlic.

Let cook for roughly 5 mins until the onions have softened and the garlic is beginning to brown.

Then add the mushrooms to the pan and let cook until all of the water from the mushrooms has evaporated.

If you don't let the water evaporate your burgers will be soggy and have too much moisture in them.

Once cooked season the vegetables with 1/4 tsp smoked paprika, 1/4 tsp chilli powder, salt and black pepper.

Leave the mushroom mixture to cool for a few minutes.

The next step is to blend it all together!

In a food processor add the quinoa, mushroom mixture, a tin of drained and rinsed butter beans, a handful of chopped coriander and 1 tbsp cornflour.

Blend until smooth.

Taste and add more salt if needed!

The mixture is quite soft, but don't worry it is supposed to be like that.

To mould the patties I used an upside-down cookie cutter.

Line a baking tray with greaseproof paper and fill the cookie cutter with the burger mixture. Use a teaspoon to spread the mixture evenly into the mould.

TIP - Measure your cookie-cutter against your burger bun (if using a bun) to find a cookie cutter that is a similar size to your burger bun.

Slowly lift the cookie cutter away from the burger patty - it won't come off leaving a completely smooth burger but don't worry.

Use a teaspoon to smooth out the edges of the burger. Make sure you are really gentle when doing this as the mixture is very soft.

You can either freeze the burgers and use them another time or cook them in the oven at 220°c / 200°c (fan) for 15- 20 mins until the burgers are crispy and golden brown.

TIP - because the burgers are soft, after cooking them use scissors to cut the baking paper around each burger patty and use a spatula to lift the burgers from underneath the baking paper. Flip the burgers over onto your bun (if using) and peel the baking paper away from the burger.

INGREDIENTS:

• 1/4 cup quinoa

• 1/2 cup boiling water

• 1/2 red onion (diced)

• 3 spring onions (sliced)

• 2 garlic cloves (finely sliced)

• 250 g chestnut mushrooms (washed and sliced)

• 1 tbsp olive oil

• 1/4 tsp smoked paprika

• 1/4 tsp red chilli powder

• Salt

• Black pepper

• 400 g tin butter beans (drained and rinsed)

• A handful of fresh coriander (chopped)

• 1 tbsp cornflour

METHOD:

1) Begin making the burgers by placing a small saucepan over low heat. Add the quinoa and boiling water and let cook for 10 - 15 mins until all of the water has evaporated and the quinoa is soft and fluffy. Leave to cool.

2) Then in a frying pan heat 1 tbsp olive oil over medium heat. Once hot add the red onion, spring onion and garlic and cook for roughly 5 mins until the onions are softened and the garlic is starting to brown.

3) Next, add the mushrooms to the frying pan and cook until all of the water from the mushrooms has evaporated. At this point season the vegetables with smoked paprika, chilli powder and a pinch of salt and pepper. Take off the heat and let cool.

4) In a food processor add the cooked quinoa along with the mushroom mixture, butter beans, coriander and cornflour. Blend until smooth - taste the mixture and add more salt if needed.

5) Preheat the oven to 220°c / 200°c (fan).

6) To form the burger patties begin by lining a baking tray with greaseproof baking paper. Use a cookie cutter as a mould for the patties and fill with the burger mixture. Use a spoon to spread the mixture around the mould then slowly lift the cookie cutter away. Use a teaspoon to smooth the edges of the burger (see above for an in-detail explanation with pictures).

7) Finally, bake the burgers in the oven for 10 - 15 mins until golden brown and crispy on the outside.

TIP - because the burgers are soft, after cooking them use scissors to cut the baking paper around each burger patty and use a spatula to lift the burgers from underneath the baking paper. Flip the burgers over onto your bun (if using) and peel the baking paper away from the burger.