Based on this recipe, but with black beans and various other personalisations.
I smoked the beans and aubgerine first, over oak for 8 hours, but you don’t have to. You could try blackening the skins of the aubergine instead, removing them afterwards.
Black Bean and Aubergine Burgers
Approximately 8 burgers, to feed 4 with a little salad, or 8 with loads of chips and salsa.
2 small aubergines, halved and smoked
400g soaked, boiled, drained and smoked black beans
1 small onion, chopped
1 celery stalk, chopped
3 cloves of garlic, finely chopped
100g walnuts, chopped
100g Vital Wheat Gluten
2 slices of toast
4 tablespoons olive oil
Preheat the oven to 200c.
Slice the aubergine in 2cm (half) rounds. Toss in 2 tablespoon of olive oil and roast for 15 minutes, turn them over and add the onion, garlic and celery. Roast for another 15 minutes.
Remove from the oven and allow to cool.
Whizz the beans, walnuts and toast in a food processor until the texture of rough hummus. Now add the vegetables and gluten, then pulse until they are well mixed through. There should still be identifiable bits of onion and walnut.
Shape into 6-8 burgers and refrigerate for at least half an hour – I freeze half usually.
Bake at 200c for 15 minutes, then fry on both sides in a little oil.
Serve with ciabata buns, chips, salsa, rocket and sirracha.