Recipe and Images Amber Bremner
Home made veggie burger patties can be a challenge to get right, without them falling apart during cooking. These patties are tried and true, and just as happy cooked on the barbecue as a in a frying pan. Chia seeds help bind the mixture, which is full of flavour and texture. A little flour helps ensure a firmer texture for grilling, but can be left out if you prefer – the recipe works without it, but the patties will be a touch more fragile.
Makes 16 slider sized patties or 6 full size patties.
1 tbsp chia seeds
3 tbsp water
1 x 400g can black beans, drained and rinsed (or 250g cooked black beans)
½ cup rolled oats
1 onion, finely chopped
2 cloves garlic, crushed or grated
½ cup coriander, finely chopped
1 tbsp bbq or tomato sauce
1 tbsp flour (optional)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp black pepper
½ tsp salt
pinch of cayenne pepper or chilli flakes
oil for the barbecue
slider/burger buns and fillings to serve
Mix chia seeds with water and set aside for 5–10 minutes to thicken. Stir to loosen a bit – the mixture will be very thick and gloopy.
Roughly mash black beans in a mixing bowl. Add all other ingredients and mix well to combine, ensuring the chia seeds are evenly mixed through.
Use your hands to squeeze mixture into even sized balls and flatten into a pattie shape, about 1.25 cm thick. Put finished patties on a plate or baking tray, and into the fridge to firm up for an hour (or more).
Cook on a hot, oiled barbecue, using the flat part. Brush the tops with oil before flipping. Cook until well browned on both sides. I like to lower the barbecue lid for a few minutes during cooking to get the heat up and ensure the patties are well cooked through.
Serve in buns with your choice of fillings. I like to keep it simple with a bit of crunchy lettuce, pickles or kimchi and a generous smear of mayo.
