Spicy Black Bean Burger

Introduction & method

I'm always suspicious of vegetarian things that try to mimic meat-based things. But with something as good as a burger, it's definitely worth a try! This recipe uses puréed black beans as the protein, pearl barley for bits of squidgy texture, and chia seeds and rice flour as binders.

Cook the Beans and Barley

Soak the black beans overnight in plenty of water. Simmer them in water until tender - this may take an hour or more depending on the age of the beans. Rinse the barley and simmer until cooked but still with some bite - about 30-60 minutes. When both items are cooked, drain and cool them.

Prep the Mixture

Hydrate the chia seeds by mixing them with 2-3 tablespoons of cold water. After 10-20 minutes they will form a kind of lumpy gel that looks like frogspawn. Yum!
Peel and finely chop the onion and sauté in oil until soft but not brown. Drain them off and cool them. Squeeze any excess moisture out of the onion and barley. When everything is completely cool, place the beans, onions, chai seeds and spices into blender and whizz them to a smoothish paste. Add the rice flour and stir until fully dispersed. Add more flour if the mix seems too wet. Season with salt and pepper. Stir in the barley and form into patties. Place in the fridge for at least half an hour for them to firm up.

Cook the Burgers

Preheat your oven to 210°C (410°F) if it's a fan oven, or 230°C (446°F). Line a baking sheet with foil and oil it generously. Oil the burgers too, and cook for 10-15 minutes each side - you want to get some browning on them.

Serve the Burgers

Serve the burgers on a lightly toasted brioche bun or English muffin, along with the usual accompaniments - letture, tomatoes, dill pickle, ketchup, mayonnaise, mustard etc.