Monday, October 26, 2020
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    Gypsy Kitchen X Hirestreet: Smoky Bean Burgers

    Calling all foodies…

    We have partnered with Hannah from @gypsy_kitchen_ to bring you a series of delicious recipes to hopefully inspire you to try something new in the kitchen while we all have a little (or a lot) of extra time on our hands. Hannah is a plant-based recipe developer as well as a food stylist and writer who runs the Gypsy Kitchen instagram as well as the Butterflies & Elephants blog. Take a look at her tasty recipes, follow her beautiful instagram and make sure to come back for the rest of our collaboration series.

    What you’ll need:

    To make:

    • 1 medium sweet potato peeled and cubed 
    • 1 tin beans of your choice, rinsed and drained
    • 1/2 red onion, finely chopped
    • 4-6 medium sized mushrooms, chopped
    • 2 cloves garlic, minced 
    • 3 tablespoons cornstarch
    • 3 tablespoons oats 
    • 1 teaspoon smoked paprika
    • 1 teaspoon curry powder or ground cumin
    • A little olive oil for frying the onions
    • Salt and pepper to taste

    To serve:

    • Crunchy raw salad (finely chop 2 stalks celery, 3 deseeded tomatoes and 1/4 red onion, drizzle in olive oil and lemon juice or apple cider vinegar, season to taste)
    • Burger bun/pitta bread
    • A generous dollop of hummus 

    *TIP* try mixing some sriracha or sweet chilli sauce through the hummus (you can thank me later)

    What to do:

    1. Line a tray with baking paper and preheat oven to 200 degrees C
    2. Peel and roughly chop the sweet potato, sprinkle over the smoked paprika and roast for around 20 mins or until tender. Shake halfway through cooking. Turn the oven down to 180 degrees C. Save the tray and baking paper to cook your burgers on
    3. Meanwhile, fry the mushrooms and onion in a pan with a little olive oil and salt and pepper. When they soften, remove from the pan and place on paper towel to remove some of the oil
    4. Add the oats and half of the beans to a food processor and blend for 10-15 seconds or until a coarse mix is formed (you don’t want it too smooth)
    5. Transfer the oat and bean mix to a large bowl, then add the roasted sweet potato, the rest of the beans, the onion and mushroom mix, the garlic, curry powder/cumin, garlic and cornstarch. Mix to combine and season to taste 
    6. Divide the mixture into 4-6 balls and flatten into burgers. Roast on the tray you roasted the potatoes on, for around 30 minutes, turning them over at the halfway point
    7. Serve with burger buns or pitta bread with a dollop of hummus or some sliced avocado and a big side of colourful veggies. 

    *TIP* You could roll the mix into smaller balls and use like falafels in wraps or for veggie “meatballs”

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