Homemade Bean Burgers

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Believe it or not, despite being married to a pescatarian for the last decade, I’ve never once made bean burgers! I had a look online for recipes, but ended up cobbling these together using flavours to our tastes, and what I had to hand.

This is what I used:
1 can of black eyed beans
1 can of kidney beans
8 button mushrooms
Breadcrumbs made from 2 slices wholemeal bread
2 spring onions
2 large cloves of garlic
Handful of fresh coriander
A couple of tablespoons of lemon juice to taste
A teaspoon of paprika
A teaspoon of garam masala
Freshly milled rock salt and pepper
1 egg to bind if you think your mix needs it. It might stick together just fine without. If you’re vegan just leave it out.
Very finely chop the spring onions and mushrooms and lightly fry with the garlic. Set aside to cool.
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Put the beans in a bowl and mash with the back of a fork. You want texture so don’t go overboard on the mashing.
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Add in the breadcrumbs, spring onion mixture and finely chopped coriander and mix.
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Season well with spices, lemon juice and salt and pepper. Trust me, these beans take some seasoning, no one likes a bland burger! Taste as you go along.
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Add in the egg at this point if your mix feels to dry. If you’re unsure fry a little one off to see how it holds.
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When you’re happy with the consistency shape into little patties, cover with cling and put in the fridge. Chilling them with help them hold their form.
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When you’re ready to eat put them on greaseproof paper on a baking tray, in a hot oven for twenty minutes or so, turning halfway through, or shallow fry on a medium heat.

I served ours in Pitta bread with chilli mayo, a green feta salad, and garlic and basil tomatoes. They were a hit all round.
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