Black Bean, Mushroom and Tagine Paste Burger with Paprika Wedges
Prep: 35 minutes
Cook: 60 minutes
Cook: 60 minutes
Medium
Serves 4 people
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
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100g quinoa
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125g shiitake mushrooms, stalks removed and roughly chopped
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400g button chestnut Mushrooms, roughly chopped
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8tbsp Early Harvest Extra Virgin Olive Oil
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1 medium onion, peeled and chopped
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1tbsp ground flax seeds
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1 tin black beans, drained
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3tbsp Tagine Paste
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3tbsp dried breadcrumbs
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4 burger buns, toasted
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4tbsp Aubergine Mezze
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Lettuce, to garnish
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Onion, to garnish
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Beef tomato, to garnish
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3 large white potatoes, washed and cut into wedges
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½tbsp Sweet Smoked Paprika
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Salt and pepper, to taste
Method
- Step 0: 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.
- Step 1: 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: 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.
- Step 5: 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.
- Step 6: 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.
- Step 7: 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.
