Mushroom, Black Eye Pea & Quinoa Burger with Quick Spicy Tomato Chutney V 2

The recipe Mushroom, Black Eye Pea & Quinoa Burger with Quick Spicy Tomato Chutney Kitchen Mode

• 1

  Burger

  Heat 1 tablespoon oil in a non-stick frying pan set over medium-high heat. Tip in the mushrooms and cook for 3 minutes, stirring often. Add the diced onion along with 1/4 teaspoon of salt and cook 5 minutes. Stir frequently, lowering the heat if things are starting to catch. Add the garlic and cook for 1 minute just to take an edge off the sharpness.

• 2

  Add the sauteed mushroom, onion and garlic to a bowl along with the beans and quinoa. Mash with a potato masher until only a few whole beans remain. Stir in the Worcestershire sauce, 1/4 teaspoon salt, smoked paprika, and pepper. Give it a taste so you can adjust the seasoning now, if needed, before you add the egg.

• 3

  Once seasoned to your liking, stir in the egg and breadcrumbs until evenly combined.

• 4

  Let the mixture sit for 5-10 minutes to allow the breadcrumbs and eggs to bind. Alternatively, you can pop it in the fridge until you’re ready to get cooking.

• 5

  Once you’re ready to cook; divide the bean mixture into 4 equal balls. Shape these into thin patties about 9 cm in diameter. If you are having trouble forming the patties, it may mean they need a bit more mashing, simply mash them a bit more until they are happy to stick together.

• 6

  To cook; heat 1 tablespoon of rapeseed oil in a frying pan set over medium heat. Place the patties into the hot pan, there should be a good sizzle. Let cook for 3 minutes, until the bottom is a dark golden brown. Flip carefully and cook for an additional 2 minutes until the second side is dark golden and crisp.

• 7

  To serve; spread the bottom half of each brioche roll with mayonnaise and add a handful of rocket before topping with a burger and a generous scoop of tomato chutney. Pop on the top and dig in.

• 8

  Chutney

  Tip all of the chutney ingredients into a large frying pan. Bring to a vigorous simmer and allow to cook for 15-20 minutes, until the chutney is thick and most of liquid is evaporated.

• 9

  Taste and season with a pinch of salt, if needed.

• 10

  Note 1

  It is best to cook the chutney in a large shallow frying pan. The larger surface area allows quicker evaporation which means the chutney is done and ready much faster.

• 11

  Note 2

  This makes approx 400ml. So quite a bit more than you will need for this recipe. Use the extra for a spread on sandwiches, serve with a cheese board, or use it as a dip for meats or samosas.

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