Tagine Paste adds a lot of flavour to these black bean and mushroom burgers, which are great when topped with a large spoonful of our Aubergine Mezze, which adds a lovely smokiness. Paired with Paprika wedges, this is a meal sure to have vegans and carnivores alike feeling fully satisfied.

Ingredients

100g quinoa

125g shiitake mushrooms, stalks removed and roughly chopped

400g button chestnut Mushrooms, roughly chopped

8tbsp Early Harvest Extra Virgin Olive Oil

1 medium onion, peeled and chopped

1tbsp ground flax seeds

1 tin black beans, drained

3tbsp Tagine Paste

3tbsp dried breadcrumbs

4 burger buns, toasted

4tbsp Aubergine Mezze

Lettuce, to garnish

Onion, to garnish

Beef tomato, to garnish

3 large white potatoes, washed and cut into wedges

½tbsp Sweet Smoked Paprika

Salt and pepper, to taste

Ingredients

100g quinoa

125g shiitake mushrooms, stalks removed and roughly chopped

400g button chestnut Mushrooms, roughly chopped

8tbsp Early Harvest Extra Virgin Olive Oil

1 medium onion, peeled and chopped

1tbsp ground flax seeds

1 tin black beans, drained

3tbsp Tagine Paste

3tbsp dried breadcrumbs

4 burger buns, toasted

4tbsp Aubergine Mezze

Lettuce, to garnish

Onion, to garnish

Beef tomato, to garnish

3 large white potatoes, washed and cut into wedges

½tbsp Sweet Smoked Paprika

Salt and pepper, to taste

1

Put the quinoa in a small sauce pan and cover with 3 times the amount of water and a pinch of salt. Bring up to the boil, stirring occasionally, then reduce the heat to a simmer and cook until all the water has evaporated, for around 20 minutes then set aside until ready to use.

2

Turn the oven on to 200C/Fan 180C/Gas Mark 6. Toss the mushrooms in 2tbsp of Olive Oil, salt and pepper on a baking tray. Place in the oven and bake for 12-15mins, until shrivelled and beginning to crisp.

3

Place a frying pan on a medium to high heat and when hot add 3tbsp Olive Oil, the onion and a pinch of salt. Cook the onion in a frying pan until caramelised, around 10 minutes, turning the heat down if needed to avoid it burning.

4

Mix the flax seeds with 2½tbsp water, stir well, then set aside so that it forms a liquid with a similar texture to an egg white.

5

In a large bowl, crush the black beans with a fork, then add the caramelised onions, mushrooms, quinoa, Tagine Paste, breadcrumbs and flax seed mixture and use your hands or a large spoon to mix until well combined. Taste and season with more salt and pepper if desired.

6

Using your hands, shape the burgers into patties and place on a baking sheet. Place the tray in the fridge to chill for 20 minutes or until you are ready to use.

7

When ready to cook, heat a frying pan on a medium to high heat, add 1tbsp of Olive Oil and fry for 4-5 mins on either side until crisp and coloured on the outside and hot in the middle. Alternatively, heat an oven to 180C/Fan 160C/Gas Mark 4 and bake for 10-12 minutes. Serve in a toasted bun with a spoonful of the Aubergine Mezze, along with lettuce, onion and tomato.

8

For the potato wedges, heat an oven to 190C/Fan 170C/Gas Mark 5. Toss the potato wedges in the remaining Olive Oil and Paprika and place on a shallow baking tray or sheet. Cook for 25-30 minutes in the oven or until golden and crispy at the edges.

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