Black Bean Burgers on Soda Bread Buns

I was meant to put together a casserole last night but I didn't really think about dinner until far too late for mutton with needs to be in a slow cooker for a while to be tender. So I went searching for a recipe in my collection of books that I could put together in a reasonable amount of time with the ingredients I had on hand. I found a recipe for bean burger patties and realised I could make a quick soda bread as buns to make our own burgers with an extra trip to the shops. The original recipe used dried beans and would have taken too long so I worked with canned beans.

Black Bean Burgers
makes 6 reasonable patties


  • 2 cans of black beans drained and rinsed
  • 1 large or 2 small onions
  • oil to fry
  • 2 tsp oregano
  • 2 tsp marjoram
  • 1 tsp chilli
  • 1 tsp beef stock
  • 2 eggs
  • 2-4 Tbsp breadcrumbs
  1. Mash the beans in a large bowl or pot (I find it easier to mash against a large flat bottom)
  2. Add onion, herbs and spices and mix well
  3. Beat in the eggs
  4. Mix through breadcrumbs
  5. Shape into patties and coat in more breadcrumbs
  6. Fry for approximately 10 min per side
  7. Serve in freshly baked soda bread buns with salad, cheese and your choice of sauces

Updated Soda Bread
makes 6 large burger buns

  • 1 1/4 cups rye flour
  • 2 cups white spelt flour
  • 1-2 teaspoons salt to taste
  • 1-2 teaspoons sugar to taste
  • 1 heaped teaspoon baking soda
  • 50g rolled oats (optional)
  • 1 1/4 cups buttermilk (or 1 1/4 of milk and a Tbsp of white vinegar left to sit for 5 min)
  1. Preheat oven 220 degrees C. Mix flours, salt, sugar, baking soda and oats (if using) together in a bowl.
  2. Add buttermilk and mix into a dough (don't over knead or it will produce a tough loaf). Form dough into a ball.
  3. Cut into 6 or 8
  4. Bake for 20 minutes. Bread is done when it sounds hollow when tapped. Let it cool on a wire rack for 10-15 minute. Assuming you have the patience to wait that long :D
I wanted the buns to be a bit more fluffy than the other night's loaf so I increased the spelt flour and decreased the rye. This made a delightfully fluffy bunch and I will probably stick to this ratio now.


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