My mum often says she could easily become a vegetarian. She loves salads and pulses and while I love the idea of it, I have to many fond memories that revolve around meat. That sounds weird doesn’t it…fighting over how long to BBQ the meat for reminds me of summers back home. The guarantee my big bro will always order or request a steak for his ‘iron levels’. The Sunday meditation and patience that is creating the perfect pulled pork. Riding out the hangover with friends over a burger and fries. Trying out London’s latest American style restaurants and queuing for hours for MEATliquor.
But, I have to admit it, sometimes I get meated out. Is that a word? Am I allowed to even say that? I’m always looking for new ways to enjoy beans and veggies. This burger recipe hits all the spots. It’s full of flavor and spice. Paired with a limey creamy slaw (no mayo thank you very much!) and hot hot corn on the cob. Perfect summer fair.
The ingredients for these burgers couldn’t be easier. They’re the kinda think I always have lurking in my cupboard, fridge and freezer. As few as the ingredients are, so are the steps it takes to make these beautiful burgers.
Mixed beans and broad beans meets spicy paprika, cumin and ground coriander, followed by fragrant lemon zest and fresh coriander. A touch of flour is our binding agent. I said it was simple!
All our ingredients get tipped into a food processor and we blitz to a course paste. You can make these burgers as smooth or chunky as you like. I like to keep bigger chunks of the beans to allow the individual flavors to be tasted in each bite.
Next we shape our mix into rough patties and give them a gently sprinkle of flour. While we leave our burgers to cook we assemble our toppings. Tomatoes, lettuce, limey slaw, gherkins and jalapenos are my go to burger toppings.
Recipe adapted from here, serves 4
1 can mixed beans
140 grams broad beans
Bunch of coriander, stalks and all
1 tablespoon flour
Zest of 1 lemon & small squeeze of lemon juice
Salt and pepper
Juice of 1 lime
3 tablespoons creme fraiche/natural yogurt
1 carrot, grated
Half purple cabbage, grated
Half a red onion, grated
1 teaspoon of each Grainy mustard and Dijon mustard
4 burger buns
2 corn on the cob, drizzled with extra virgin olive oil, cayenne pepper, salt and lime juice
Tomatoes, gherkins, jalapenos sliced
1. Pre-heat the oven to 150C to warm the burger buns.
2.Tip all the ingredients bar the flour into a food processor and blitz until starting to form a course mixture. At this point add in the flour and a squeeze of lemon juice to bind it all together. Tip the ingredients onto a clean surface and bring together with your hands to form four burgers.
2. Add a teaspoon of olive oil to a pan and heat over a medium heat. Add the burgers when the oil is hot and cook for 5 minutes on each side until cooked through.
1. Grate the cabbage, carrot and onion into a bowl. Add the creme fraiche, lime juice, mustard and a little salt and pepper. Mix together and season for taste.
Spicy corn on the cob
1. Bring a pan of water to the boil and add the corn. Cook for 5-10 minutes until cooked but crunchy. Whilst still hot sprinkle with cayenne pepper, lime juice, small amount of salt and extra virgin olive oil.
Put a healthy serving of the cream slaw in the bun, top with veggie burger and any other desired toppings. Put the rest of the slaw on the table along with the spicy corn on the cob. Dig in!