Friday, 27 March 2009
Some vegetarians feel funny about making mock-meat. I Don't. Meaty classics like burgers are classics for a reason; because they taste good, simple. Recipes like these, in my opinion, don't deface the splendour of the vegetable, they give it a bit of a wake-up call. In this recipe I love the spicy beans contrasted with the tangy lemon, smooth yogurt and the crusty bread.
BUT WAIT, THERE'S MORE! These aubergine tempura chips are the perfect little best friends to eat with this burger! I stole the idea from another blog but edited it a bit to make them a little more crispy. The aubergine has a really deep smokey taste which seems to have been preserved by the batter and they literally melted in your mouth from the inside out. I'll be honest, they were pretty damn good.
To make, follow the instructions on the above blog until the coating/pre-frying stage. Whisk together an egg (per full aubergine) with a pinch of nutmeg, salt and black pepper each. Once coated in the flour mixture, dip the aubergine in the egg. For a second time, coat in the flour and then fry straight away as instructed on the above blog. I served both with some of my beef tomato and balsamic vinegar ketchup (recipe soon to be posted).
Hot Cayenne Bean Burger
(Makes 4 burgers)
Half a tin of borlotti, black and pinto beans each
2 medium white onions, finely diced
3 tsp ground cumin
2 tbsp olive oil
1 1/2 tsp cayenne pepper
1 tsp paprika
1 tsp ground coriander
1 tbsp tomato purée
2 tbsp white wine vinegar
2 tbsp water
25g finely grated vegetarian parmesan
25g bread crumbs (stale focaccia works best)
25g plain flour
Sea salt and black pepper
A handful of fresh coriander
Heat the olive oil in a big pan. Throw in the onion and sauté until soft. Add the dry spices and sauté for a minute or so longer. The ingredients may get a little dry at this point, so don't let them burn. Add a few tsp of water if you need to.
Drain the beans and throw them in with the onion and spices. Fry for a few minutes, the skins of the beans should start to split gradually. Add the tomato puree, the water and the vinegar to moisten things up, this will further soften the beans and they should start to break down leaving a dark coloured paste around the edge of the pan.
Remove the pan from the heat and stir in the grated cheese, flour and bread crumbs. The mix should start to hold together. At the last minute, add the chopped coriander. It will get messy, but once the beans have cooled down, form them into balls and flatten them out with the palm of your hands.
Heat up another tbsp of oil in a frying pan and shallow fry two burgers at a time for a few minutes on each side. Alternatively, lightly grease some tin foil to line a baking dish. Place the burgers on the foil and grill for five minutes per side.
Serve with fresh yogurt, sliced avocado some sliced shallots and more fresh coriander.
I used this recipe for the buns!
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