Tagine Paste adds a lot of flavour to these black bean and mushroom burgers, which are great 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.
125g Shiitake Mushrooms, stalks removed and roughly chopped
400g Button Chestnut Mushrooms, roughly chopped
1 Medium Onion, peeled and chopped
1 Tin of Black Beans, drained
1 tbsp Ground Flax Seeds
3 tbsp Tagine Paste
3 tbsp Dried Breadcrumbs
4tbsp Aubergine Mezze
Lettuce, to garnish
Onion, to garnish
3 Large White potatoes, washed and cut into wedges
Salt, to season
½ tbsp Sweet Smoked Paprika
4 Burger Buns, toasted
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 till all the water has evaporated, around 20 minutes. Set aside until ready to use.
Turn oven onto 200C. Toss the mushrooms in 2tbsp of Olive Oil, salt and pepper on a baking tray. Place in the oven and bake the mushrooms in the oven for 12-15mins, until shrivelled and beginning to crisp.
Place a frying pan on a medium to high heat and when hot add 3 tbsp 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.
Mix the flax seeds with 2 ½ tbsp water, stir well, then set aside so that it forms a liquid with a similar texture to an egg white.
In a large bowl crush the 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 till well combined. Taste and season with more salt and pepper if desired.
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.
When ready to cook, heat a frying pan on a medium to high heat, add 1tbsp of 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 and bake for 10-12 minutes. Serve in a toasted bun with a spoonful of the Aubergine Mezze, along with lettuce, onion and tomato.
For the potato wedges, heat an oven to 190C. Toss the potato wedges in 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.