Whether you’re looking for a great veggie burger option or are just keen to try something new, our black bean burgers should be at the top of your list. We made the patties from black beans because their rich, earthy flavour mimics that of meat. If you can’t find any, red kidney beans will also do the trick!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the patties
2 × 400g tin black beans
2 cups breadcrumbs
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 egg
2 tbsp chopped coriander
Salt and pepper
Chilli, chopped, to taste
Olive oil, to fry
For the salsa
200g mixed cherry tomatoes, chopped
½ red onion, peeled and chopped
1 avocado, peeled
½ cup sour cream
Juice of 1 lime
4 hamburger rolls, to serve

METHOD
1. Crush the beans with a fork. Combine with breadcrumbs, onion, garlic, egg, coriander,  salt, pepper and chilli.
2. Shape into 4 patties. Place in the fridge for 20 minutes.
3. Heat oil over medium heat and fry patties for 8 minutes on both sides.
4. To make the salsa, combine the tomatoes and red onion.
5. Mash the avo and mix it with sour cream and lime juice. Season with salt and pepper.
6. Serve the bean burgers on rolls, with salsa and avo cream.

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Because who doesn’t love a mushroom burger? Take it up a level by adding pickled cucumbers and your very own home-made fruity chutney.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
For the mushroom burger
80g butter
50g portobello mushrooms, roughly chopped
5 sprigs thyme, chopped
2 cloves garlic, finely grated
Handful parsley, chopped
1 tsp ground coriander
½ cup breadcrumbs
1 egg, lightly whisked
Salt and black pepper
For the pickled cucumber
½ cup rice vinegar
½ cup dry white wine
½ cup hanepoot
1 cucumber, cut into 2 cm-thick sticks
For the chutney
3 red peppers, deseeded and roughly chopped
3 nectarines, chopped
50 ml red wine vinegar
50g brown sugar
Salt and black pepper
50 ml olive oil
1 tsp turmeric
To serve
2 tbsp olive oil
300g paneer, sliced
6 pretzel rolls
200g baby salad leaves

METHOD
For the mushroom burger
1. Heat half the butter and olive oil over high heat and sauté the mushrooms until golden. Add the thyme and garlic, and cook for 1 minute.
2. Place the mushrooms in a bowl and mix in the parsley, coriander, breadcrumbs and egg. Season.
3. Use your hands to shape the mixture into medium-sized burger patties. Heat the rest of the butter and oil in pan and fry the patties until golden on either side.
For the pickled cucumber
1. Pour all liquid ingredients in a pot and bring to the boil. Place the cucumber into the hot pickle. Set aside until cool, then drain on paper towel.
For the chutney
1. Place all the ingredients in a large pot over medium heat. Add 1 cup water and stir gently every 5–8 minutes. Be careful not to overstir or the consistency will be too smooth.
To serve
1. Heat the olive oil in a pan over high heat and fry the paneer slices for 3 minutes on each side.
2. Toast the pretzel buns in a hot oven until crispy. Top with chutney, followed by the burger patty, paneer and baby leaves. Serve with pickled cucumbers on the side.

The post Mushroom burger with red pepper and nectarine chutney appeared first on MyKitchen.

Veggie burgers don’t get much better than this! Make some fragrantly-spiced cannellini-bean burgers and serve them topped with rocket, feta, brinjals and a drizzle of red wine vinegar. Pop it all into some pitas so that none of the goodness falls out the bottom.

SERVES 4

INGREDIENTS
2 garlic cloves, peeled and minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
3 tbsp vegetable oil
½ tsp paprika
½ tsp ground cumin
400g tin cannellini beans, drained and rinsed
1 egg, beaten
½ cup breadcrumbs
¼ cup flour
2 tbsp chopped parsley
Salt and pepper
1 brinjal, sliced into 1 cm disks
3 tbsp olive oil
1 tbsp red wine vinegar
100g feta, crumbled
½ cucumber, halved and sliced
2 pita breads
20g rocket, to serve

METHOD
1. Preheat oven to 180°C.
2. In a frying pan set over medium heat, fry the garlic, celery and carrot in 1 tbsp vegetable oil until soft. Add the paprika and cumin to the pan and fry for another 30 seconds.
3. Transfer the cooked mixture into a food processor and combine with the cannellini beans, egg, breadcrumbs, flour and parsley until just mixed. Season and shape into four patties 12 cm in diameter.
4. Heat a tablespoon of vegetable oil in the same pan and fry the patties until golden brown on both sides. Drain on paper towel.
5. Heat the remaining vegetable oil in the frying pan and brown the brinjal slices on both sides. Drain on paper towel and season with salt.
6. Combine the olive oil and red wine vinegar in a small bowl.
7. Toss the dressing with the feta and the sliced cucumber, and season. Warm the pita breads in the oven for about three minutes, then cut in half.
8. Fill each pita half with a veggie patty, brinjal, feta and cucumber salad, and a few rocket leaves.

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