A great burger is a thing of great beauty and these veggie burgers fall into that category, whether you are vegetarian or not! It ticks all the boxes, a moist but substantial ‘pattie’ with generous and complimentary toppings.
The Perfect Spicy Bean Burgers.
This veggie burger combines beans, lentils, onions, spices with pickled chillies. It is topped with some young kale and a sweet but spicy chunky peach chutney.
Sure it takes a little longer to make than a beef burger but I always think the best things in life are worth a little more effort.
Most veggie burgers I have eaten fall into one of two categories, a soggy mushy mess or a dry slab of polystyrene. Unless of course, they are halloumi burgers, which always have a great texture!
Now most of them have been very tasty, just texturally disappointing! For me, texture in food is just as important as flavour and aroma.
You have to tread a fine line to get the texture right. My ‘secret’ to achieving this is adding uncooked couscous whilst the bean ‘paste’ is still warm.
It helps to draw out some of the moisture from the beans and lentils but still allows them to hang together.
The couscous almost ‘cooks’ in the moisture and steam from the paste but gives it all back when you bite into the burger. The walnuts also help add a little textural interest as well as flavour.
I use a white bean in this recipe but you could replace them with black bean or even kidney bean if you like.
The Sweet Peach Chutney.
A burger recipe always lives and dies on its toppings and this lentil and this veggie burger is no different.
Whilst I have a few ‘traditional’ toppings for burgers on my site I love to play with different ideas.
I always aim for sweet, salty, sour and often spicy.
My Venison Burger combines peaches with gin and blue cheese for that sweet, sour and salty vibe. They may not be the first ingredient that comes to mind when you think of burgers but they work so well.
This recipe goes Asian using honey, mirin and soy sauce for the same taste profiles but different flavours.
It is really quick to make and goes superbly with the burgers. It is also a recipe I have used on all sorts of sandwiches.
Can I Cook This On The Grill?
The answer is a resounding yes!
However, you do need to be a little more careful than you would with a meat-based pattie.
It is a little more fragile but so long as you take care when flipping you will be fine.
You should also not cook over the fierce direct heat to begin with. There is no fat in this recipe to protect the pattie from scorching.
So begin by placing the pattie on the indirect heat and then move to the direct heat just before it is ready to add colour and a bit of BBQ flavour.
For the Pattie
- 200 g Cooked White Beans
- 150 g Red Lentils
- 125 g Onion
- 1 Tbsp Sweet Paprika
- 5 Pickled Chilli Peppers
- 75 g Walnuts
- 50 g Couscous
- 1 Tbsp Oil
- Salt, To taste
- Black Pepper, To taste
- 4 Burger Buns
For the Chutney
- 2 Peaches
- 2 Onions
- 1 Tbsp Honey
- 1 Tbsp Light Soy Sauce
- 2 Tbsp Mirin
- 2 Pickled Chilli Peppers
For the Patties
- If using dried beans soak them over night and then cook in boiling water until cooked (1-2 hours depending on type of bean).
- Cook the lentils in boiling unsalted water so that the finish at the same time as the beans, these will take around 20 minutes.
- Finely dice the onion and fry until golden brown the oil.
- Combine the beans with half of the lentils and blitz to a paste using a food processor.
- Chop the pickled chilli and walnuts.
- Add the cooked onion, pickled chilli, walnuts, remaining lentils and paprika to the paste and mix.
- When the mix is thoroughly incorporated add in the uncooked couscous, it is important to do this when the mix is still hot.
- You should taste test at this point for seasoning. Be prepared to add quite a lot of salt as none of the grains or pulses have been seasoned as ye!t
- Form into 4 patties around 150g (5oz) in size.
- Wrap them in cling film and refrigerate to firm up for an hour.
- Finally, fry the burgers, remember all of the ingredients are cooked so you are only looking to get some nice colour on the burger and heat it all the way through.
- This should take 3-5 minutes over a medium high heat.
For the Chutney
- Cut the onions for the chutney into 8 segments.
- Remove the seed from the peaches and again cut into 8 segments.
- Heat 1 tbsp of oil in a searing hot pan and throw in the onions fry for 2-3 minutes, you are aiming to get a nice caramel dark edges.
- Add the peaches and a pinch of salt and stir fry for one minute.
- Then add the chillies and fry for a further minute.
- Finally add the honey, soy and mirin and boil for just a minute and it is ready
Build your Burger
- Choose your bun, add some salad leaves to the bottom bun. I used some baby kale that we have growing in our garden and flash-fried it for 30 seconds, but sorrel or spinach would work really well
- Add your burger and top with a little more green stuff.
- Then generously heap on the chutney and you are good to go.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 528 Total Fat: 19g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 744mg Carbohydrates: 76g Fiber: 12g Sugar: 25g Protein: 19g