BLACK BEAN BURGER PATTIES
These patties draw on ingredients that deliver a delicious umami flavour, so you won't miss the meat - with the added benefit of plenty of soluble fibre. Your tastebuds and your heart will love you, and so will the planet.
WHAT YOU'LL NEED
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½ cup dry black beans, pre-soaked and cooked (1½ cups cooked) (or 1 tin of black beans, rinsed and drained)
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1 cup wholegrain rolled oats
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½ cup walnut pieces
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½ cup red onion, chopped
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2 button mushrooms, chopped
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2 tbsp unhulled tahini
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1 tbsp ground flaxseeds
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1 tbsp nutritional yeast
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2 tsp miso paste
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp smoked paprika
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1 tsp mixed herbs
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½ tsp chilli powder
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½ tsp ground turmeric
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½ ground ginger
LET'S GET COOKING
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In a food processor, add the oats and walnuts and process until finely ground.
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Add the black beans, mushrooms, onion, tahini and flaxseeds to the food processor, and process until well combined.
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Add the remaining ingredients and pulse to mix well, but not into a paste.
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Pinch some of the mixture between the thumb and index finger to test whether it holds together. If the mixture is too dry, add a little water, 1 tablespoon at a time.
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Transfer the mixture to a work surface and divide it into 4 equal portions. Shape into a patty 13mm think and refrigerate for 30 minutes.
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Preheat the oven to 190°C
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Line a baking sheet and place burgers on top. Bake for approximately 25 minutes until hot and lightly browned, turning once.
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Optional: for a crispier outer, pour 1 teaspoon of extra virgin olive oil into a small bowl and with a basting brush, apply to the outside of the patties.
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