Black bean, mushroom and tagine paste burger
YOU WILL NEED
✔ 100g quinoa ✔ 125g shiitake mushrooms, stalks removed and chopped ✔ 400g button chestnut mushrooms, chopped ✔ 8 tbsp extra virgin olive oil ✔ 1 onion, chopped ✔ 1 tbsp ground flax seeds ✔ 1 tin black beans, drained ✔ 3 tbsp Belazu tagine paste ✔ 3 tbsp dried breadcrumbs ✔ 4 burger buns, toasted ✔ 4 tbsp Belazu aubergine mezze ✔ lettuce, onion and beef tomato to garnish ✔ salt and pepper
DIRECTIONS
■ Put the quinoa in a small saucepan and cover with 3 times the amount of water and a pinch of salt. Bring to the boil, stirring occasionally. Reduce to a simmer and cook until the water has evaporated (around 20 minutes). Set aside until ready to use. ■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Toss the mushrooms in 2 tbsp of olive oil, salt and pepper on a baking tray. Place in the oven and bake for 12-15 minutes, until shrivelled and beginning to crisp. ■ Place a frying pan on a medium to high heat. When hot, add 3 tbsp olive oil, the onion and a pinch of salt. Cook the onion■ Mix the flax seeds with 2½ tbsp water, stir well, then set aside so that it forms a liquid with a similar texture to an egg white. ■ In a large bowl, crush the black beans with a fork, then add the caramelised onions, mushrooms, quinoa, tagine paste, breadcrumbs and flax seed mixture. Mix until well combined. Taste and season if desired ■ Using your hands, shape the burgers into patties and place on a baking sheet. Chill for 20 minutes or until you are ready to cook. ■ When ready to cook, add your burgers directly to a hot barbecue. Cook for 4-5 minutes on each side until crisp and coloured on the outside, and hot in the middle. ■ Serve in a toasted bun with a spoonful of aubergine mezze, lettuce, onion and tomato.
