Blackbean, Freekeh & yellow split pea burger with roasted butternut squash dressing.
It’s hard to beat a cracking beefburger recipe with all the trimmings, but every now and then, remembering to keep my cholesterol levels in check, I do love a good veggie burger or pattie whatever you like to call them.
Just plenty of fresh ingredients, blended together, making sure to pop in loads of flavour to perk things up, and in this recipe it comes packed with lots of protein and fibre rich ingredients in the way of freekeh, yellow split peas & black beans to add lots of texture.
Thinking 🤔 of an alternative dressing, which is an essential accompaniment for any burger, I came up with a butternut squash dressing-if you’re looking to have it completely plants, just adjust the recipe as I’ve suggested below.
And to finish it off some quick pickled red onions for a puckering hint of acidity, plus your favourite bun, or in my case I used some sturdy lettuce, like the red leaf cos, hope you enjoy making this recipe your own 😋.
Black bean & freekeh burger, butternut squash dressing
Another option for using up freekeh, alongside black beans and yellow split peas, this recipe makes for a protein packed veggie patty. Served with a vibrant and velvety smooth butternut squash dressing. Enjoy
- 150g Black beans soaked in water overnight then cooked for approx. 20 minutes and drained. Approx. 290g cooked weight
- 100g Freekeh soaked in water overnight, then cooked for approx. 15 minutes and drained. Approx. 290g cooked weight.
- 75g Yellow split peas soaked in water overnight, then cooked for approx.25 minutes until tender, then drained. Approx. 150g cooked weight.
- 1 x medium onion finely diced.
- 2 x Cloves of garlic Finely chopped.
- 100g Grated carrot.
- 2x Tsp smoked paprika.
- 2 x Tsp sumac.
- 2 x Tsp oregano.
- 2 x Tsp ground cumin.
- Small bunch fresh flat leaf parsley chopped.
- 20g Milled flax seeds.
- 1x Tsp harissa paste or more if you like them spicy.
- 2 x Tbsp Olive oil
- Salt & pepper
1. Sauté the onion in a frying pan with 2 x tbsp olive oil on a low to medium heat until just starting to soften, add in the garlic and continue cooking for a further minute, then stir through the spices and harissa paste-cook for a further minute to release the flavours from the spices. Set aside to cool slightly.
2. Using a food processor pulse together the black beans, split peas & freekeh. Not too much, just enough to break them down, add in the milled flax seed, fresh parsley and the onion mix, along with a good grind of salt & pepper-give them another pulse to blend everything together.
3. Tip the mix out into a bowl and incorporate the carrots using your hand, until evenly distributed.
4. Cover with cling film and leave in the fridge for an hour to allow the flavours to develop.
5. Finely remove from the fridge-check the seasoning-if it needs a little more salt & pepper, add in a few more grinds.
6. Using approx. 150g in weight, form them together in the palm of your hands into round patties. They should hold, but if you want them to be a little more robust add in a small amount of breadcrumbs.
7. Cover them over and return to the fridge to firm up slightly approx. 30-45 minutes.
8. Heat a non-stick frying with 2 x tbsp oil and fry the patties on each side for approx. two minutes or until the have coloured a little on each side.
9. Place in a pre-heated oven 180c/gas 4 and finish cooking for a further 15 minutes.
Roasted squash dressing
- Top half of a butternut squash cut into cubes.
- 1 x Tbsp Tahini
- 2 x Tbsp strained protein Naturel yogurt/or choose a variety that suits your taste. Plant based.
- 2 x Tsp cider vinegar
- 2 x Tbsp olive oil
- ½ x Tsp harissa paste
- Salt to taste.
1. Place the chopped squash in a piece of tin foil along with the two crushed garlic bulbs,
1 x tbsp of the olive oil & the bay-leaf. Season with salt, scrunch up the tin foil so the squash is completely covered and cook for 25-30 minutes, just so the squash is completely tender when a knife is inserted through it. Remove and allow to cool slightly, opening the tin foil.
2. Remove the bay-leaf, place the squash in a food processor along with any juices & garlic, give it a whizz, then add in the remaining ingredients, blend to a smooth velvety texture. Check for seasoning.
3. Alternatively, you could use a handheld stick/immersion blender using a deep sided container.
Simply slice a red onion thinly, toss with 1 x tbsp light brown sugar & 2 x tbsp cider vinegar, then message them together for a couple of minutes. Leave to stand for 30 minutes before using them.