Serves
4 People
Cooking Time
60 minutes
Season
Dietary
This is a great recipe for turning Broad Beans into a delicious vegan burger!
Ingredients
Makes 4 burgers.
100g Hodemedod’s Smoked Quinoa (cooked weight 200g)
200g Podded broad beans
1 tsp Whole cumin seeds
200g Mushrooms, roughly chopped
2 cloves of Garlic, finely minced
1 tsp Smoked paprika
Handful of chopped parsley
1 Lime, zested & juiced
4 Tbsp Carley’s Smokey Chilli Peanut Butter
50g Breadcrumbs
1 Avocado, sliced
4 Burger Buns
Method
1 - Firstly in a pan with a tight fitting lid, steam your quinoa, covering with a cm of water over the top of the grains. Bring the pan to the boil, put the lid on and cook for 5 mins then switch off and leave to cool.
2 - Next bring a pan of water to the boil, blanch your broad beans for around 2-3 minutes then drain and cool with running cold water.
3 - In a dry pan, toast the cumin seeds for 1 minute until fragrant. Then add a tablespoon of olive oil to the pan, the minced garlic, the paprika and the chopped mushrooms. Saute for around 5 minutes until the water from the mushrooms is cooked off and then set aside to cool.
4 - Place the quinoa, beans, the mushroom mix, parsley and lime zest into a food processor and blend until combined but leaving a little chunky. Add the breadcrumbs and blend for another few seconds. Lastly stir through the peanut butter.
5 - Shape the mixture into burgers and place in the fridge for 30 mins, to firm up.
6 - Pre heat your oven to 200c. Heat up some oil in a frying pan or skillet and fry the burgers on a low temperature until crisp on one side then flip and cook until crisp on the other side. Transfer to the oven and bake for around 15 to 20 mins until cooked through.
7 - To serve place your burger on a lightly toasted burger buns. Pour the lime juice over the sliced avcado and arrange on top along with any any extras of your choice such as sliced tomato, gherkins. Great with sweet potato wedges on the side!
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