On Sunday, me and my flatmate took Hemsley and Hemsley’s advice and embarked on a full on Sunday Cook Off where I tried not one, but three new recipes! (I’m planning on posting these over the course of this week) Giving in to a few slightly pretentious ingredients (easily done considering my new local supermarket has 8 rows taking up nearly an entire shelf dedicated entirely to quinoa), this Sunday cook off has set me up nicely for the week and I’m enjoying the quick lunch and meal prep already! I made these bean burgers specifically for some weekday lunches, but they can equally be eaten as a main.
I’d actually already tried a variety of this bean burger at a friend’s house, who first recommended Hemsley and Hemsley to me. She made it with a different mix of beans based on what she had in the house and it was really tasty, so you can use pretty much most beans for this. What I would say is that black beans worked well in actually helping the mixture to stick together which didn’t work quite so well with the other beans, and it also gives it a nice dark colour. But please feel free to experiment! The buckwheat flour is of course what makes this recipe gluten free, but you could try doing this with a plain flour instead. I personally absolutely love jalapenos and have them in the house for Mexican indulgences, but you can swap these with chillies or omit this completely if spicy food isn’t your thing. I’d say the feta is a pretty important component though so I’d try prioritising this!
This recipe makes around 8 burgers and are surprisingly filling. You can of course serve them up in a burger bun or a wrap, but what I’ve been doing is wrapping them in lettuce leaves instead to keep with the gluten free theme. They’re so filling that I would recommend trying the lettuce option, I’ve found that cos lettuce works particularly well but you can use any lettuce leaf you like. It’s particularly good served with hummus (the homemade recipe to which I will be posting later this week!), sweet chilli sauce and a bit of spinach salad, although you can’t go wrong with a classic tomato ketchup either. They make a perfect lunch (see photo below) and are still really tasty eaten cold. You can also do a big batch and freeze some for another day for a last minute lunch solution. I was on the receiving end of some lunch envy today which is always a good sign that you’re onto a winner!
- Olive oil (or any other oil of your choice), for frying
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 2x 380g tins of black beans (around 500g drained weight), or other any other beans
- 100g buckwheat flour
- 1 tsp oregano
- 80g sun-dried tomatoes, chopped
- 1-2 tbsp chopped jalapeno peppers, depending on your spice tolerance
- 100g feta cheese, cut or crumbled into small blocks
- A few cos lettuce leaves, to serve (optional)
How to make it…
- Preheat the oven to 180°c/ gas mark 6. Then warm the oil in the pan and fry the onion and garlic for a few minutes, until the onions start to soften.
- Before the onions start to brown, add the drained beans, softly pushing these against the pan with a wooden spoon to help burn off any excess liquid that may still remain.
- Take the bean mix off the heat and mix together with the buckwheat flour in a bowel. If you prefer a smoother burger, firmly mash the beans. Otherwise, do it more roughly to keep a bit of the texture.
- Next, add in the oregano, sun-dried tomatoes, jalapeno peppers and feta cheese. Season to taste, if you like.
- When the mixture has cooled enough to handle, shape the mix into 8 burgers. Then place these onto a lined baking tray and flatten them so that they’re around 2cm thick.
- Bake in the oven for about 50 minutes, turning them over halfway through.
Adapted from ‘Feta and Black Bean Burgers’ on page 222 of Hemsley and Hemsley’s ‘The Art of Eating Well’