Its getting into summer and that means BBQ season. I wanted to try out these burgers to see if they would be a good alternative to the often 'icky' supermarket vegetarian burgers to take to BBQ's.
Burgers are also really good to have in the freezer for a healthy quick dinner, or to take cold for lunch.
I made a double batch of these and frooze the extras. We had them for dinner the other night and then I enjoyed one the next day while sitting in the sun at the Botanical Gardens.
1/2 cup (100g couscous)
2 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 med chilli, seeds removed, finely chopped (or dried chilli flakes)
1 tsp cumin seeds
1/2 tsp ground coriander
400g can cannellini beans, drained, rinsed
2 tbs roughly chopped coriander leaves (I used a mix of veitnamese mint and parsley)
grated zest of 1 lemon (I used 1/4 diced preserved lemon)
flour for dusting
Place the couscous in a heatproof bowl, add 100mL boiling water, cover and stand for 5 minutes. Fluff up with a fork.
Meanwhile, heat 1 tbs oil in a large frypan over medium heat. Add the onion, garlic and chilli, then cook, stirring for 5 minutes until softened. Stir in cumin seeds and ground coriander and cook for a further minute until fragrant.
Place beans in a large bowl and use a potato masher to mash well into a coarse paste. Stir in the onion mixture, couscous, coriander leaves, lemon zest and egg and season well.
Firmly shape the mixture into 4 patties (easier if wet hands), coat each side in flour and chill for half an hour in fridge.
Heat remaining 1 tbs oil in frypan over medium heat. Add burgers and cook each side until done.
Serve with delicious crusty breadrolls, green salad and cheese, tomato etc.
Lunch 23rd October, 2010 08:20:34 #
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