Barbecue Recipes

RED BEAN AND MUSHROOM BURGERS

Vegetarians, vegans and meat-eaters alike will enjoy these healthy, low-fat veggie burgers. With salad, pita bread and thick, creamy plain yogurt, they make a substantial meal.

INGREDIENTS
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 cups finely chopped mushrooms
1 4-ounce can red kidney beans
2 tablespoons chopped fresh cilantro
whole-wheat flour (optional)
olive oil, for brushing
salt and freshly ground black pepper
strained plain yogurt and
green salad, to serve

SERVES 4

1. Heat the olive oil in a frying pan and fry the chopped onion and garlic over moderate heat, stirring, until softened. Add the spices and cook for a minute more, stirring constantly.

2. Add the chopped mushrooms and cook, stirring, until softened and dry. Remove the pan from the heat and empty the contents into a large bowl.

3. Drain the beans thoroughly, place them in a bowl and mash with a fork.

4. Stir the kidney beans into the frying pan, with the chopped fresh cilantro, and mix thoroughly. Season the mixture with plenty of salt and freshly ground black pepper.

5. Using floured hands, form the mixture into 4 flat burger shapes. If the mixture is too sticky to handle, mix in a little whole-wheat flour.

6. Lightly brush the burgers with olive oil and cook on a hot grill for 8—10 minutes, turning once, until golden brown. Serve with a spoonful of yogurt and a green salad, if desired.