Makes 8

Best-behaved black bean burger

I wanted a burger that was satisfying to eat, didn’t just crumble after the first bite and that satisfied non-vegetarians. This does all three, according to the feedback! I also wanted it to be as easy to cook as possible, and handle well in the pan or on the grill. I often shape these into squares if we don’t have buns in the house, so they fit well between slices of bread. The burgers are happy to be made ahead and sit waiting in the refrigerator, but aren’t any bother just to roll on through and make to completion either.

Ingredients

100g (3½oz) dried quinoa
flavourless oil
1 onion, finely chopped
200g (7oz) mushrooms, chestnut, portobello or button, finely chopped
2 garlic cloves, minced or finely grated
1 teaspoon smoked paprika
1 teaspoon ground cumin
100g (3½oz) ground linseed
100ml (3½fl oz) water
2 x 400g (14oz) cans of black beans, drained well and patted dry
15g (½oz) cornflour
salt and black pepper

Method

1. Cook the quinoa in water, with a pinch of salt, until collapsing; you will most likely want to cook it for 1.5 times what it says on the packet. Drain well and spread out on a tray to allow the steam to release.

2. Meanwhile, in a saucepan heat 2 tablespoons of oil and cook the onion over a medium-low heat for 8–12 minutes, until soft and translucent. Add the mushrooms and continue cooking for a further 8–10 minutes until all the moisture has gone. Stir in the garlic and cook for 1–2 minutes. Add the paprika and cumin, cook for a minute further, then turn off the heat.

3. Mix the linseed with the measured water in a bowl and set aside to form a paste.

4. Crush the black beans with a masher to break some of them down: texture is good here, but enough should be crushed so they bind together. Stir in the quinoa, the onion and mushrooms, the linseed mix and the cornflour and season well with salt and pepper.

5. Form into 8 patties. These can be made ahead, covered and left in the refrigerator for a day or so. Or just roll straight on with cooking. Cook in oil in a pan or barbecue for 3–5 minutes on each side over a medium heat, flipping a couple of times. Assemble the burgers however you prefer and tuck in.

To serve (optional)

toasted buns or bread slices
sliced onion, raw or cooked
sliced tomato
lettuce
sliced gherkins
cheese slices

Weeknight Vegetarian by Joe Woodhouse is published by Kyle Books (£26). Photography by Joe Woodhouse.