Bean & Mushroom Burgers

Vegetarians and meat eaters will enjoy these burgers. I have vegetarians in my family so this dish is ideal when I have a family barbeque. They go very well with mixed salad and crusty bread, or they can be served in buns with mayonnaise

Preparation time 10 minutes
Cooking time 8 – 10 minutes
  • 1 finely chopped onion
  • A little flour (optional)
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 4 oz (110g) chopped mushrooms
  • 14 oz (400g) tin kidney beans
  • 2 tablespoons fresh coriander, chopped
  • Olive oil for brushing
  • Salt and ground black pepper
Heat the oil in a heavy based pan and fry the onion and garlic over a medium heat, stirring until soft.  Add the spices and cook for further minute, stirring continuously.  Add the mushrooms and cook, stirring until soft.  Remove the pan from the heat and transfer the mixture into a large bowl. Drain the kidney and wash them thoroughly, place them in a bowl and mash them with a fork.  Stir in the kidney beans into a heavy based pan, mix in the chopped coriander and mix thoroughly.  Season the mixture with salt and black pepper.   Form the burgers into four flat burgers, if the mixture is a bit sticky add the little flour.
Brush the burgers with oil and cook on a hot barbecue for 6 – 8 minutes, turning once, until crisp and golden.