By Helen Monk
Your go-to veggie burger: a combination of black beans and chickpeas give these a satisfying, moist texture with plenty of protein and flavour. They freeze really well once shaped and before cooking. Makes 6-8 burgers - or make mini burgers or falafel-style portions for packed-lunch boxes.
1 onion, finely chopped
Splash extra virgin olive oil
1 tablespoon extra virgin olive oil
Tin chickpeas, drained
1 tin black beans, drained
1 slice wholemeal, rye or gluten-free bread, toasted and blitzed to breadcrumbs
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika
½ teaspoon ground cumin
1 teaspoon oregano
1 pinch chilli flakes
1 egg, beaten
1. Soften the onion in the olive oil, about 5 minutes. Combine all the ingredients in a bowl.
2. Either mash the mixture with a potato masher, or bash with a rolling pin, or squash in your hands to break down some of the beans.
3. Lightly flour your hands and shape into 8 balls and place in the fridge for 30 minutes. This will make the burgers much easier to shape and hold together.
4. On a lightly floured surface, shape each ball into a burger, about 1cm thick. Don’t hold back on squishing as this will help prevent them from breaking apart when cooking.
5. Heat the tablespoon of oil in a frying pan and cook for 5-6 minutes on each side or until nicely browned and crisp-looking.
Notes Red kidney beans can be substituted for the black beans, but the finished texture might be a little drier. Have fun trying out different spice and flavour combos - the options given here are family-tested and approved!