Spicy Black Bean Burgers

I have just had a fantastic holiday with family in Jersey, Channel Islands, UK and thought I would share the recipe that I made for for our family & friends BBQ this past week-end. The confirmed meataholics  who tried these tasty burgers all said they were really good & one admitted he had been back for 3!

I found some Porcini Mushroom paste in Waitrose here in Jersey- it is astounding so it is in this recipe. If I cannot find some in Canada I plan to just whizz some dried Porcini mushrooms through the blender and add that.

These do take a bit of prep but it really is worth the effort.

Spicy Black Burgers
1 red onion, diced,
1 red pepper diced
1 stick of celery, diced
4-6  cloves of garlic pushed through a garlic press
2 cloves of garlic slice thinly
2 tsps tamari/soy sauce

Steam saute in a large frying pan on  lower medium heat to soften. then add
1 tsp olive oil
1 tbsp ground coriander,
2 tsp medium curry pounder
1 tsp bot paprika
Stir and cook for a minute to release flavours of spices

Add
1/2 sweet potato, grated,
2 medium carrots grated,
1 tsp tamari/soy sauce
Stir  & cook to slightly soften the grated veg.

Turn off heat & allow to cool.

1 tin black beans drained well - half tin mashed with a fork to break up beans
1 tsp marmite
2 tsp Porcini mushroom past
1/4 tsp salt,
a few good grinds of pepper
1/2 cup large oats
2 tbsp chia seeds

In a large mixing bowl mix all the ingredients together , cover the bowl & put in fridge for 15 minutes, mix again & form a test burger in your hands. If it is too wet add more oats, mix, cover bowl and place back in fridge for 30 mins to firm up.
Either fry in a pan that has a very light spray of oil til crisp and golden brown or place on baking parchment on a tray and cook in a 200 degree oven for 30 minutes, turning once half way through.

I did both and found the baked ones slightly drier but still a good texture and moistness.