Makes 4 large or 6 smaller burgers
400g. tin of kidney beans drained and rinsed
6 chestnut mushrooms
2 raw beetroot, peeled and grated
1 carrot, peeled and grated
1 red onion, roughly chopped
50g. / 2ozs. smoked cheese, grated
1/2 bunch of parsley, roughly chopped
1 tsp. gd. cumin
1/2 tsp. smoked paprika
4 tbsps. olive oil
fresh tomato and tomato relish
toasted pine nuts
Place the drained kidney beans in a saucepan and cover with water. Boil for 8 minutes before draining and cooling them and then tip into a food processor.
Add the mushrooms, beetroot, carrot, red onion, smoked cheese, parsley, cumin and paprika. Blitz until everything is well mixed, a few chunks here and there is fine.
Pour a tablespoon of oil into a large frying pan and when the oil is hot tip the mixture into the pan and fry it for about 10 minutes on a medium heat. By this time the mixture will be releasing quite a bit of liquid. Tip this away and put the mixture in a bowl.
When it has cooled tip in the breadcrumbs and mix it all together – your hands are best for this. It should all clump together. Divide the mixture into the number of burgers you require and form patties using your hands. Shape isn’t important but an even thickness is. Place on baking parchment and a plate and firm up, uncovered, in the fridge for at least 20 minutes.
Heat a griddle pan or frying pan, remove burgers from the fridge and brush lightly on both sides with oil. Carefully place in the pan and cook for 3 – 4 minutes on each side.
Toast the burger buns in the same pan and construct your burgers using lettuce, tomato, relish, pine nuts and extra smoked cheese if required.
If you possess a food processor you will be able to grate your vegetables in this as well as process the mixture, but if you do not you will have to use a box grater and a potato masher. Make sure if you are not using a processor that you chop the onion finely. Obviously it is up to you what you choose to serve with the burger, the recipe is making suggestions. Enjoy…