Spinach, Mushroom & Onion Bean Burgers

Spinach, Mushroom & Onion Bean Burgers

There is a new little restaurant that has opened in town that serves the best veggie burger and fries. I’m talking about a classic bean-burger style pattie, which is actually quite a rarity these days since the fake meat stuff became so ubiquitous.

It’s so good in fact that we’ve eaten there far too many times to be healthy, both for our pockets and our waistlines that I thought perhaps I should have a go at making them myself at home.

I’ve sauteeing up all our favourite vegetables and then mashing up some white beans and this all gets mixed together with a huge amount of fresh herbs, mustard, red pesto and breadcrumbs and formed into patties.

A moment in the freezer to firm them up gives me enough time to make some classic little cubed fried potatoes and then it’s just a matter of dipping the burgers into egg and breadcrumbs and frying them off.

A divine toasted brioche bun slathered in a Greek yoghurt and red presto sauce and then I’m layering it up and keeping it simple with tomato and crispy lettuce.

And honestly, these were pretty damn fine burgers, even if I do say so myself!

Makes 6 patties:

• Olive oil and butter
• Half a red onion – finely chopped
• 1 leek – finely chopped
• Roughly 6 mushrooms – finely chopped
• 1 teaspoon dried oregano
• 2 cloves garlic – chopped
• Salt and pepper
• 180g baby spinach – chopped
• 1 x 400g jar white beans
• 1 tablespoon fresh dill – chopped
• 1 tablespoon fresh flat leaf parsley – chopped
• 1 tablespoon chives – chopped
• 1 teaspoon wholegrain mustard
• 1 teaspoon red pesto
• 2 tablespoon breadcrumbs
• 2 tablespoons flour

• 2 large eggs
• Fresh breadcrumbs

Place a large sautéing pan on a medium heat and add some olive oil and butter

Add the onions and leeks and sauté gently until they begin to soften (roughly 6 mins) then stir in the mushrooms, garlic and dried oregano. Sauté for another 6 mins, stirring frequently.

Turn the heat off. Add the spinach and place a lid on top. Allow the spinach to wilt. Set aside to cool a little.

Add the beans to a bowl and roughly mash them with a fork. Stir in the rest of the ingredients as well as the sautéed vegetables. Form into 6 equally sized patties and pop them in the fridge for an hour or the freezer for 30 mins. (They will keep in the fridge for 24 hours.)

When you’re ready to cook, dip the patties in beaten egg and then cover in breadcrumbs. Fry in a little oil for 5 mins on each side.

Serve on toasted buns that I’ve slathered in a homemade red pesto sauce which is simply 1 teaspoon red pesto mixed with 1 tablespoon mayonnaise and 1 tablespoon Greek yoghurt.

For more burger ideas, check these out on Dom in the Kitchen.

Eat and of course, enjoy!