Black bean, Spinach and Falafel Burger

Another bean burger. Using black beans and falafel mix, I added what I had in the fridge to make burgers for the freezer. This recipe has Black beans, mushrooms, spinach, onions and a falafel mix with added milled flaxseeds for essential omega oils.

This recipe happened to make 10 plant based burgers.

Black bean, Spinach and Falafel Burger
This recipe makes 10 burgers

Make the felafel mix with boiling water and leave for 5 mins to thicken. Add a tablespoon of milled flaxseeds to the mix.

Finely chop two onions and 4 large field mushrooms (that’s what I had in the fridge, but a handful of any mushroom will do) add to a frying pan and reduce by frying in some olive oil. Add the finely chopped spinach to the pan and continue to cook and reduce and remove the water. if it gets to dry add some more oil. Keep stirring not to burn.

Once reduced turn off and allow to cool.

Put the black beans and spices (I used chilli powder, garlic powder as the felafel mix has cumin and similar spices) into a blender and pulse into a coarse mash.

Combine the felafel mix, the mashed beans and the fried onions, spinach, mushrooms into a large bowl and mix well. Add a good grind of black pepper.

Once the mixture is combined start making them into burger patties, you can use your hands to make small tennis balls and then faltten them and put them onto some baking paper or use a metal burger ring to make them and again lay them out on baking paper.

At this stage they can be gently wrapped and frozen at this stage and can be cooked from frozen.

Now cook the burgers (same method if they are frozen) Gently fry the burgers on both sides until browned and then put in a pre-heated oven (180C) to cook all the way though for 12 mins.

Black bean, Spinach and Falafel Burger
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5 from 1 vote

Black bean, Spinach and Mushroom Felafel Buger

this recipes makes 10 burgers for the freezer
Prep Time5 mins
Cook Time10 mins
resting tme15 mins
Total Time30 mins
Servings: 10 people

Ingredients

  • 2 tins black beans drained and rinsed
  • 2 packets felafal mix
  • 2 white onions
  • 4 field mushrooms
  • 1 tbsp milled flaxseeds
  • 2 tsp chilli powder
  • 2 tsp garlic powder
  • 2 tbsp olive oil
  • 1 handful fresh spinach

Method

  • Make the felafel mix with boiling water and leave for 5 mins to thicken. Add a tablespoon of milled flaxseeds to the mix.
  • Finely chop two onions and 4 large field mushrooms (that's what I had in the fridge, but a handful of any mushroom will do) add to a frying pan and reduce by frying in some olive oil. Add the finely chopped spinach to the pan and continue to cook and reduce and remove the water. if it gets to dry add some more oil. Keep stirring not to burn.
  • Once reduced turn off and allow to cool.
  • Put the black beans and spices (I used chilli powder, garlic powder as the felafel mix has cumin and similar spices) into a blender and pulse into a coarse mash.
  • Combine the felafel mix, the mashed beans and the fried onions, spinach, mushrooms into a large bowl and mix well. Add a good grind of black pepper.
  • Once the mixture is combined start making them into burger patties, you can use your hands to make small tennis balls and then faltten them and put them onto some baking paper or use a metal burger ring to make them and again lay them out on baking paper.
  • At this stage they can be gently wrapped and frozen at this stage and can be cooked from frozen.
  • Now cook the burgers (same method if they are frozen) Gently fry the burgers on both sides until browned and then put in a pre-heated oven (180C) to cook all the way though for 12 mins.
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