Sunday, 30 June 2013

Black Bean and Mushroom Burgers

I’ve been feeling decidedly worse for wear for the last week; Mr Simply Veg and I have both had colds but, looking on the bright side, it’s been a good excuse to stay indoors and watch Wimbledon; not that I need any excuse! C’mon Andy – let this be the year!

Food for Wimbledon has to be quick, easy to prepare and capable of being eaten from a tray whist seated on the sofa in front of the TV – nothing that needs a knife and nothing with a sauce that will end up all over me and the furniture if the match gets exciting…!

On Friday afternoon, while I was waiting for Andy Murray to enter the fray again, I made up a black bean and mushroom burger mix and left it in the fridge to firm up a bit before cooking. It was all a bit “make it up as you go along”, but surprisingly tasty; an amalgam of the best bits of two or three other recipes to which I added a grated carrot and some of our herbs which are growing like crazy. Best of all, the burgers didn’t fall apart in the pan (yes, I know you've been there!) and I have the picture to prove it.
I was going to serve them in ciabatta rolls with some spicy wedges but the tennis was getting a tad intense so we finished up just having the patties with some of our new potatoes and Little Gem lettuces from the garden. A nice easy dinner and Andy won...what's not to like?

125g chestnut mushrooms
1 large onion
1 tbsp olive oil
1 tin black beans
100g wholemeal breadcrumbs
125g carrot, grated
2 tsp sun-dried tomato paste
1 tbsp oregano, finely chopped

1 tbsp parsley, finely chopped
black pepper
1 egg, beaten

a little olive oil for frying

Finely chop the onion and mushrooms and fry in the olive oil until golden. Set aside to cool.

Empty the beans into a sieve, rinse and drain well then put them in a large bowl and mash with a potato masher until broken down; add the rest of the ingredients and mix well with a fork. Cover and refrigerate for an hour.

Divide the mixture into four or six, depending on how large you’d like them to be, and shape into patties.

Fry for 8-10 minutes each side.


  1. Hurrah for my new Pinterest account. So much easier to store and remember recipes - these look great btw.

    1. I like Pinterest too - it can be addictive, though! Thanks for the pin.