I have to say that I love these burgers. They are really tasty! The downside was that they are a bit more fragile and some didn't survive the flipping. But that can also just be me, because I am not good with flipping stuff anyway. The texture of these burgers is really sticky in fact, on my hands at least, but not so much to each other ;) Now I read the recipe again to translate it for you (because I own the Dutch version of the book), I actually think I didn't chop the mushroom small enough, I just made slices without thinking, oops. Either way, they do taste great so I advise you to try for yourself :)
Vegan Bean Burgers (makes 4-6)
- sunflower oil
- 1 spring onion, chopped
- 1 clove of garlic,chopped
- 1 tsp coriander powder
- 1 tbsp cumin
- 115 gr mushrooms, chopped
- 425 gr red kidney beans, rinsed and drained
- 2 tbsp fresh parsley, chopped
- pepper and salt
Heat up some oil in a frying pan. Fry the garlic, cumin and coriander shortly. Add the mushrooms and spring onion and fry about 5 minutes till the moist has vaporised.
Place the beans in a bowl and mash them with a fork. Add the mushroom mixture, together with the parsley and some salt and pepper.
Make 4-6 portions (I matched mine with the size of the buns, and made 4 + some bento sized ones) and shape these into patties. Use some flour on your hands before you shape them. If the mixture isn't sticky enough, you can add some extra oil. I would advise not make them too big and let them rest for a little bit before baking them. You can grill them are bake them in a pan, for about 4-5 minutes on each side.
Please check out the other weekend cooking posts :) There is always a lot to learn and to try.