1 tbsp sunflower oil, plus extra for brushing
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
115g button mushrooms, finely chopped
425g canned red kidney beans, drained and rinsed
2 tbsp chopped fresh flat leaf parsley
plain flour, for dusting
salt and pepper
burger buns and salad leaves, to serve
Heat the oil in a heavy-based frying pan over a medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, coriander and cumin and cook, stirring for a further minute. Add the mushroom and cook, stirring frequently, for 4-5 minutes, until all the liquid has evaporated. Transfer to a bowl.
Put the beans in a small bowl and mash with a potato masher. Stir into the mushroom mixture with the parsley and season to taste with salt and pepper.
Preheat the grill to medium-high. Divide the mixture equally into four portions, dust lightly with flour and shape into flat, round patties. Brush with oil and cook under the grill for 4-5 minutes on each side. Serve in the burger buns with the salad leaves.
I chose not to serve in buns served with a delicious mash, which I'll be making a note of above this. The burgers were lovely and my god they smell lovely when you add the coriander and cumin! I forgot to brush mine with oil, but I can't see it would make a whole lot of difference!