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.

Ingredients

100g Quinoa

125g Shiitake Mushrooms, stalks removed and roughly chopped

400g Button Chestnut Mushrooms, roughly chopped

8 tbsp Early Harvest Extra Virgin Olive Oil

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

Ingredients

100g Quinoa

125g Shiitake Mushrooms, stalks removed and roughly chopped

400g Button Chestnut Mushrooms, roughly chopped

8 tbsp Early Harvest Extra Virgin Olive Oil

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

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 till all the water has evaporated, around 20 minutes. Set aside until ready to use.

2

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.

3

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.

4

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.

5

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.

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 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.

8

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.

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