Tasty, home-cooked versions of a classic treat
When my son was young, holiday food was a bit hit and miss for us as vegetarians, but we did develop a bit of a ritual of going to motorway service stations for a Burger King Spicy Bean Burger. Things have changed a lot since then, but although there are many more options on sale both in restaurants and in supermarkets, I often still struggle with plastic packaging. Making your own veggie burgers requires a bit of planning, but if you have a freezer, you can make a batch that will last a while.
From the Garden!
This week, I’m using some onions and spinach that I’ve brought in from the garden, along with carrots, peppers, garlic and of course, beans! As well as red beans, I’ve added some broad beans, again from my garden. They’re my absolute favourites, and so delicious when fresh that I’m only using a few as a nod to seasonality. If you have loads to spare, feel free to use more.
To be clear about planning, this process started a couple of days ago, when I soaked some red beans overnight. The next day, I let them simmer along happily while I cooked dinner, then today I made time to process them and make patties. If you’d like to give it a go, here’s the recipe. I’m secretly hoping my son will try it out too, ‘cos he does love a spicy bean burger!
ps. During this last stage, I had listened to a beautiful talk by meditation teacher Jess Huon, but it might just as easily have been a radio play or podcast. You might even try one of my own Meditista podcasts! Happy burger-making 🙂
Queen Bean Burgers
1/2 kilo of dried red beans
To prepare, soak for at least 12 hours, bring to the boil and then simmer until soft
A cup of fresh or frozen broad beans, lightly boiled or steamed
2 medium onions, diced
Red/ green/ yellow pepper, diced
A cup of finely-ground oats
Salt, black pepper and chili to taste
Add fried vegetables to broad beans and red beans in a food processor or big bowl and mash until mixture is soft and pliable. Add oats until mixture is dry enough to handle.
Use a little more of the oat flour to dust a chopping board. Take evenly-sized spoonfuls of mixture and roll in oat flour to make burger shapes.
To cook, shallow-fry in oil of your choosing.
To freeze, wrap in paper or foil and lay carefully flat in the freezer