Home made Bean Burgers

There is a vegetarian recipe that I decided to try on my girlfriend to see what she thought of it. I got the idea when she bought bean burgers in the supermarket and was complaining that they were dry and bland. When I decided to try to make bean burgers I thought that I will try 3 different flavours. So this recipe works with a base made of beans, shallots and garlic and then it is divided in three different batches that I flavoured in three different styles: Mediterranean style, mixed vegetables and Indian style. I, also, try to keep in mind that my girlfriend is pregnant and have specific needs in essential amino-acids, iron and calcium.

So this is how it goes:

Base

300g Red kidney beans.
100g Chick peas.
100g Puy lentils.
200g Mung beans.
50g Amaranth.
50g Millet.
20g Irish moss (carrageen).
1 Bay leaf.
6 Shallots, finely chopped.
6 Cloves of garlic, finely chopped.
3 Eggs.
Salt and pepper.

First cook the bean, chick peas and lentils with salt and a bay leaf until soft. Strain them and allow them to cool down.

Cook the amaranth and millet in salted water. Strain if needed and set aside to cool down.

Dissolve the carrageen in some hot water.

Place the cooked beans, chick peas, lentils and grains in a food processor with the shallots, the garlic, eggs and the carrageen. Blitz for a minute or two.

Check the seasoning and divide this base in three batches of equal weight. Set aside to set for an hour.

Flavouring

Indian style bean burgers

Pinch mixed spices.
1 Teaspoon curry powder.
1 Teaspoon garam massala.
1/2 red chili, finely diced.
100g pepper, finely chopped.
200g Sweet corn.
1 thick slice of bread (Coeliacs can use gluten free bread).
1 tablespoon of rice flour.

Sweat off the sweet corn, chili and peppers. Set aside.

Put the bean base back into the food processor along with the curry, garam massala, the bread (cut in small dices), rice flour and the mixed spices and blitz for a minute. Then, add the mixture to the vegetables and chili and mix well.

Form disc shape patties of about 180g each. Pan fry in a hot non-stick pan.

Bean burgers "aux petits légumes"

100g French beans, chopped and blanched.
100g Sweet corn.
50g Sugar snaps, chopped and blanched.
50g Mange-tout, finely chopped and blanched.
50g Broccoli, broken in small pieces and blanched.
50g Cauliflower, broken in small florets and blanched.
1 slice of bread (coeliacs can use gluten free equivalent).
1 tablespoon rice flour.
A pinch of nutmeg.

Sweat off the vegetables and set aside. Place the bean mixture along with the bread (diced up) and the nutmeg in the food processor and blitz for 1 minute. Then add the bean mixture to the vegetables and mix well.

Form disc shape patties of a 180g each. Pan fry in a hot pan.

Mediterranean style bean burgers.

1 Tablespoon of tomato paste.
8 Leaves sage.
1 Teaspoon Rosemary.
1 Teaspoon Thyme.
1 Teaspoon oregano.
2 Tablespoons of grated Parmesan cheese.
1 yellow pepper, finely diced.
1 Teaspoon garlic, crushed and finely chopped.
1 Slice of bread (coeliacs can use gluten free equivalent).
1 Tablespoon rice flour.

Finely chopped the herbs and put them in a food processor along with the tomato paste, garlic, Parmesan cheese, diced up bread and rice flour, blitz for a minutes or so.

Sweat off the diced pepper and add the bean mixture. Mix well.

Then, make disc shape patties of 180g each. Pan fry in hot non-stick pan.

" Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak! Bury a sheep, and nothing happens but decay."

George Bernard Shaw

Suitable for vegetarians, pregnant women, coeliacs, lactose free. May contain nuts. Suitable for freezing.