Kidney Bean & Mushroom Burgers
Over a year ago
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Ingredients
- 15ml/1 tbsp olive oil
- 1 small onion. finely chopped
- 5ml/1 tsp ground coriander
- 5ml/1 tsp ground cumin
- 1 garlic clove. crushed
- 2.5ml/0.5 tsp ground tumeric
- 115g/4oz mushrooms. finely chopped
- 400g/14oz can red kidney beans
- 30ml/2 tsp fresh coriander. chopped
- wholemeal flour (optional)
- salt & fresh ground pepper to taste
- olive oil for brushing
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
Makes 4 burgers
1. Heat the olive oil in a frying pan and fry the chopped onion & garlic over a moderate heat, stirring, until softened. Add the spices and cook for a further minute, stirring continuously.
2. Add the chopped mushrooms and cook, stirring, until softened and dry. Remove the pan from the heat & empty the contents into a large bowl.
3. Drain the beans thoroughly, place them in a bowl & mash with a fork.
4. Stir the kidney beans into the frying pan, with the chopped fresh coriander, and mix thoroughly. Season the mixture well with plenty of salt and fresh ground black pepper.
5. Using floured hands, form the mixture into four fat burger shapes. If the mixture is too sticky to handle, mix in a little wholemeal flour.
6. Lightly brush the burgers with olive oil and cook on a hot barbeque for 8-10 minutes, turning once, until golden brown. Serve with a spoonful of Greek-style yoghurt and green salad.
Chef's Tips
I usually lightly pan fry the burgers before Barbequing them as I feel it helps them keep their shape better. I have also substituted half of the kidney beens for a mixture of other beans (eg Butter beans, black eyed beans etc).
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