Chipotle mushroom, peanut and black bean burgers

These burgers are ridiculously moreish

  • place PRE 20 minutes
  • place COOK 25 minutes
  • place SERVES 4
  • printicon

I like to serve these in buns with mayonnaise and pickles. Make life easier for yourself by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue before serving.

Recipe adapted from The Green Barbecue by Rukmini Iyer (Square Peg, 2021)

  • Put the peanut butter into a food processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt flakes, and blitz until you have a very thick paste. Tip it into a large bowl and stir in the rest of the black beans.
  • Tip the mushrooms into the processor – no need to wash it – and pulse until you have a dry mushroom mince. Stir this into the black bean mixture. With damp hands, form it into four thick burgers and arrange them on a lined baking sheet.
  • Bake in the oven at 180C fan/200C/gas 6 for 25–30 minutes. When they’ve got 10 minutes left, gently flip them over so they can crisp up on the other side.
  • They’re ready to serve straight from the oven, but for a nice bit of smokiness you can let them cool down, then finish them on a medium barbecue for a couple of minutes per side.
  • Squeeze over the lime wedges and top with a handful of chopped peanuts and coriander, then sandwich them into lightly grilled burger buns.

50g smooth peanut butter

1 x 400g tin of black beans, drained, but not rinsed

2 small cloves of garlic, peeled

2 teaspoons chipotle chilli flakes

1 teaspoon ground cumin

1 tablespoon olive oil

1 heaped tbsp rye flour

1 lime, zest only

1 teaspoon sea salt flakes

250g chestnut mushrooms

To serve:

1 lime, cut into 4 wedges

A handful of chopped salted peanuts

A handful of chopped fresh coriander

4 burger buns

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