Blackbean & freekeh burger-Recipes@thebrokenoven

Black bean, freekeh & yellow split pea burger, lettuce, butternut squash dressing.
Black bean and freekeh burger

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

  • Servings: 6
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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


Ingredients

    🛒
  • 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

Directions



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.
If you are after an alternative dressing, why not try my roasted butternut squash dressing, went down a treat-also try some quick pickled red onions for acidity, serve the ‘burgers’ with mini red cos lettuce, or a burger bun if you prefer, alongside some sauteed red pepper, onions & sliced cherry tomatoes. Enjoy.


Roasted squash dressing

  • Servings: 6
  • Difficulty: easy
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Ingredients

    🛒
  • 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.

This is a great alternative to a mayonnaise, especially if you are looking for it to be completely plants. Do not forget to serve with some pickled red onions.
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.
Food photography,Ingredients for black bean & freekeh burger
Ingredients for black bean & freekeh burger
Roasting garlic and butternut squash for dressing, in tin foil.
Black bean & freekeh burger with trimmings,on wooden board, pickled onions, butternut squash dressing.
Black bean & freekeh burger with trimmings

Enjoy!



Salads-griddled nectarines-squash & feta-miso dressing-recipes-thebrokenoven

Food photography, salad platter,griddled squash, thyme & honey feta,
Summer salad platter,griddled squash, thyme & honey feta

Charred squash, griddled nectarines, greens, a splash of colour with a miso & sesame dressing


 

Summer is out there some were! I think🤔 it’s heading our way this weekend. Depending on where you are in the world, hope you are enjoying a few rays of sunshine, be it chilli or warm️🌤☀

Salads! Well, for me it is usually the dressing that accompanies the salad! that is the part I look forward to the most. A decent dressing can elevate simple ingredients to a more mouth-watering affair. And for the ingredients, well I usually end up with a gallimaufry. Starting with greens, some legume, a hint of fruit & something a little salty, and do not forget a good crusty bread 🥖 like baguette or sourdough, and finally the all-important dressing.

Just grab what you have around you, using this recipe for a little inspiration, hopefully you will be well on your way to creating something delicious and fun to eat.


Charred squash, griddled nectarines, greens, a splash of colour, with miso & sesame dressing

  • Servings: 4
  • Difficulty: easy
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Substantial enough on its own, or would be a great side, if you were having a barbecue with steaks or fish.


Ingredients

  • Half a butternut squash (top half) cut into wedges.
  • 2 x Bay-leaves.
  • Few springs thyme.
  • Half a thumb size of ginger peeled & sliced.
  • 2 x cloves of garlic slightly crushed, leave the skin on.
  • 2 x Shallots cut in half.
  • 2 x Tbsp olive oil.
  • Good grind of salt.

Toss all the ingredients together, cover with some wet parchment and roast in the oven 200c/gas-6 for approx. 25 minutes or until slightly tender.

Ingredients

  • 225g baby gem leaves washed and split in two. About two medium heads.
  • 220g Piccolo cherry tomatoes. These are a great variety, super sweet, perfect for salads.
  • 2 x Nectarines, slightly under ripe.
  • ½ x Pomegranate, seeds removed.
  • 1 x Avocado sliced.
  • Large slice of feta cheese which you can briefly char on the griddle, then leave to sit with some sprigs of thyme, good drizzle of olive oil and honey.

Directions

  1. While the squash is roasting, set a griddle pan on a medium to high heat, spray with a little oil and char the nectarines until lightly soft. I brushed mine with a little honey as the were a little bitter, but you may not have to do this if your nectarines are at the perfect stage. Set aside.
  2. Continue to griddle the tomatoes, then set aside.
  3. When the squash is ready, remove from the oven and set aside the ginger, garlic & shallots which will form part of the dressing.
  4. To finish the squash, lightly char on the griddle pan to give a little extra smoky flavour.
  5. To Assemble-Layer up the baby gem, piccolo tomatoes, nectarines, avocado slices and sprinkle with the pomegranate seeds, zest and a little drizzle of the dressing to finish.
  6. Serve the charred squash & feta on the side with the rest of the dressing & your favourite chewy crusty bread
Try your favourite cheese, maybe a goat, or a blue, but definitely use thyme, it will bring an aromatic Mediterranean warmth to the cheese along with the fruity olive oil & honey to balance out some of the saltiness.


Miso & sesame dressing

  • Servings: 4
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Ingredients

  • 1 x Tbsp Miso paste.
  • Juice and zest of 1 lime.
  • Ginger, shallots & garlic, skin removed (These are from the squash that you roasted)
  • 2 x Tbsp sesame oil.
  • 1 x Tbsp olive oil
  • 2 x Tbsp honey.
  • 1 x Tbsp cider vinegar.
Pop all the ingredients in a blender, whizz until smooth & emulsified.
Ingredients for Miso dressing, lime, garlic, ginger, shallot sesame &olive oi
Ingredients for Miso dressing
Food photography,Summer salad platter,griddled squash, thyme & honey feta, Miso dressing.
Food photography, Squash ready for the oven, enamel pan
Squash ready for the oven

Enjoy!



Dosa-Indian rice pancake-recipes-thebrokenoven

Food photography,Spices, Chopped ginger, garlic, chilli, red onions, greens
Spices, ginger, garlic,red onions, greens

Fragrant butternut squash, greens & Indian style dosa pancake


 Having been introduced to these tasty wraps a number of years ago I have been making them ever since with various adaptations, but this one is usually my favourite.

Beautifully fragrant from the spices, the curry leaves really make all the difference with their aromatic aroma – hopefully you will be able to source them from your local Asian store. We keep ours in the freezer after they have been washed and dried with some kitchen towel.

Hope you enjoy recreating this popular Indian style pancake recipe.


Spiced Butternut squash for dosa (Fermented rice crepe)

  • Servings: 6-8
  • Difficulty: little more effort
  • Rating: ★★★★
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One of my favourite street food flavours-Little bit of work involved in getting the batter right, but I think it is well worth the effort.


Ingredients

  • 600g Butternut squash (1 Medium) diced.
  • 50 Texsel green (or you can use spinach)
  • 80g Komatsuna (or alternatively pak-choy)
  • 1 x Medium red onion sliced.
  • 1 x Tsp coriander seeds
  • 1 x Tsp cumin seeds or ground
  • 1 x Tsp mustard seeds
  • ½ Tsp turmeric
  • 2 x Cloves of garlic lightly crushed.
  • 15g Chopped ginger.
  • 1 x Medium chilli, which ever you prefer, I like mild ones for my taste.
  • Few curry leaves. (5-6)
  • Fresh coriander, to finish.
  • Salt & pepper
  • A quantity of dosa batter.

Directions

  1. Roast squash in 1 x Tbsp rapeseed oil for approx. 15 minutes or until just tender.
  2. Temper the spice seeds in 1 x tbsp of oil which has been pre-heated to medium hot, along with one chilli and the lightly crushed garlic-when the seeds pop, they are ready-be careful they don’t burn, or you will have to start again. Ground in a pestle and mortar. If using ground spices, it only takes a few seconds or if combining both – seeds first, and then ground. This is a great technique for releasing their flavour.
  3. Place a large frying pan onto a medium heat with 1 x tbsp oil, then add in the onion and fry for approx. 5 minutes stirring occasionally. Add in the squash, ginger & curry leaves and continue sautéing for a further 5 minutes.
  4. Add in the rest of the spices, a good grind of salt & black pepper and stir through. Add in approx. 200ml water, cover with a lid, and continue cooking for a further 5 minutes until the squash has softened completely.
  5. Lastly, add in the greens, stir through, turn off the heat, cover with a lid, and leave to wilt.

This will be the filling for the dosa batter, although not the traditional potato, butternut squash works well with its vibrant colour and relatively sweet flesh. I served mine with Ruth’s home-made green tomato chutney & natural yogurt riata.


Dosa batter (Fermented rice crepe)

  • Servings: 6-8
  • Difficulty: little more effort
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Simple ingredients, but with a little practice, this rice crepe is a great alternative to use with different fillings.


Ingredients

  • 150g rice (I used long grain)
  • 60g urid dall (available from good Asian stores)
  • 60g yellow split peas
  • 2 x Tsp fenugreek
  • ¼ x Tsp salt
  • ¼ x Tsp chilli powder

Directions

  1. Rinse the rice, urid Dall & peas under cold running water, then place in a bowl and completely cover with water. Leave to soak over-night.
  2. Next day, drain the ingredients reserving some of the water. Place in a food blender and puree to a smooth paste, adding in some of the reserved water to make it into a smooth creamy pancake style batter.
  3. Place in a large container and cover, leave overnight to ferment – or it could be just a few hours if you have a warm place to put the batter. It should almost double in volume and be bubbly.
  4. When ready to use, gently stir through the salt & chilli powder, place a large non- stick crepe style pan on medium heat with a little oil – I use spray oil which I find convenient for when only a little oil is required. Take a ladle full of the batter and pour onto the middle of the pan – working quickly, using the bottom of the ladle move in circular motions, working out to the edges – don’t worry if it’s not perfect-with practice you will get better.
  5. Using a spatula loosen around the edges and check underneath if it is turning golden – turn down the heat if it is browning too much.
  6. At this stage you can add in the squash filling into the centre of the crepe, sprinkle over some chopped fresh coriander then fold one side over the filling, continue cooking until they are crispy.
  7. Alternatively, you can turn the crepe over and crisp up the underside, release from the pan and keep warm while you make the rest and serve the filling separately.

Food photography, Ingredients,Spices, squash, ginger, garlic, greens
Ingredients,Spices, squash, ginger, garlic, greens
Food photography,Dosa batter & blender
The dosa batter keeps well for 4-5 days in the fridge. If the batter needs adjusting just use some water to achieve correct consistency.
Black and white off strawberry and rhubarb sorbet.
Fermented rice batter

Enjoy!