SERVES: 12 TIME: 1 hr 30 mins
No BBQ is complete without a mouthwatering burger. For our Good Grills Gone Bad supper club we wanted to make just that, but we often find vegan burgers can be really processed to get that ‘meat-like’ feel. We wanted ours to be au naturel in the veg department. We achieved a great hearty texture and flavour by using black beans as the base. You can get these in any supermarket and they feature heavily in Latin American dishes.
Have a go at the recipe you little spice..
- Dice the onion, pepper and garlic then fry in 2 tablespoons of olive oil over a medium heat.
- Add your spices to the mix and stir for another few minutes.
- Take this off the heat while you get down to your beans. Drain and rinse each can and then chuck it in the food processor with a tablespoon of water. Smush that up until you get a chunky puree.
- Mix the beans in a big bowl with your cooked onion and pepper mix and chuck in the chopped parsley. It should be a good sort of squishy consistency that holds its shape.
- Portion into 12 and form patties with your hands. Chill that in the fridge for as long as you want – we did ours the night before.
- When you are ready to serve fry each patty for about 3 minutes on each side then blitz in the oven for 15 minutes on 180c. While these are in the oven you can assemble your burgers.
- Lay the bottom of the burger on a surface and smooth a big dollop of sauce onto it, vegan aioli or BBQ sauce is always a winner. Chuck on a handful of bistro leaves and then slice the tomato and onion and layer up. Once your patties are ready to go you can place these on the top, add a generous dollop of coleslaw, lid on, gherkin skewered and out to your adoring fans!