22/6/22, 14:04 Jamie Oliver’s Vegetarian Black Bean Burgers Recipe - NYT Cooking

Jamie Oliver’s Vegetarian Black Bean Burgers

Recipe from Jamie Oliver
Adapted by The New York Times

YIELD 4 servings

TIME 1 hour

Beans have been a staple in the human diet for more than 4,000 years, and in recent history, they’ve formed the
foundation of countless vegetarian burgers. There are white bean burgers
(https://cooking.nytimes.com/recipes/1012989-white-bean-burgers), kidney bean burgers
(https://cooking.nytimes.com/recipes/1016668-the-ultimate-veggie-burger?
action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=8) and a plethora of other
veggie burgers (https://cooking.nytimes.com/68861692-nyt-cooking/16707-veggie-burgers). Most have two things in
common: beans and binders. This version from the chef Jamie Oliver’s new book “Ultimate Veg” (Flatiron Books,
2020) combines black beans, rye bread, fresh mushrooms and ground coriander. Mr. Oliver tops his burgers with
tangy yogurt, mangoes and salsa, but these crisp, oven-roasted patties are equally delicious with just lettuce and
ketchup. —The New York Times

INGREDIENTS PREPARATION

1 ½
red onions Step 1

½
pound mixed fresh mushrooms Heat the oven to 400 degrees. Peel and roughly chop 1 onion, then
place it in a food processor. Add the mushrooms and pulse until just
3 ½
ounces rye bread, torn into 1/2-
finely chopped. (Be careful not to overprocess into a paste.) Transfer
inch pieces (about 2 1/2 cups)
mixture to a large bowl and wipe out the bowl of the food processor.
1
(15-ounce) can black beans, Add torn bread to the processor, pulse until it forms fine crumbs, then
drained and roughly mashed with a transfer crumbs to the mushroom mixture.
fork
1
teaspoon ground coriander, plus Step 2
more for dusting Add black beans and coriander, season well with salt and pepper, then
Kosher salt and black pepper mix together until thoroughly combined. Divide into 4 equal portions
and shape into 1-inch-thick patties. Rub all over with oil and dust with
Olive oil, as needed
ground coriander, then place on an oiled baking sheet.
2
ounces sharp Cheddar, grated
(about 1 cup) Step 3
4
large brioche rolls, potato rolls or Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the
burger buns burgers with the Cheddar. Let burgers cool slightly to firm up. While
the burgers cool, transfer the buns to the hot oven and heat for a few
4
ounces cherry tomatoes, chopped
minutes until toasted.
(about 1 cup)
1
lime Step 4
Chipotle hot sauce, as needed

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22/6/22, 14:04 Jamie Oliver’s Vegetarian Black Bean Burgers Recipe - NYT Cooking

1
ripe mango Meanwhile, peel and very finely chop the remaining 1/2 onion.
Transfer to a medium bowl. Add the tomatoes. Zest the lime on top,
1
ripe avocado
then halve the lime and squeeze lime juice on top, to taste. Add a few
¼
cup plain yogurt shakes of hot sauce and season with salt and pepper to taste. Pit, peel
4
fresh cilantro sprigs and finely slice the mango and avocado.

Step 5
Spread the yogurt on the bases of the rolls or buns, then top with half
the salsa, the mango and the avocado. Add the burgers, the remaining
salsa, extra Tabasco and cilantro leaves, then pop the lids on, press
down lightly and serve immediately.

PRIVATE NOTES

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Adapted from “Ultimate Veg” by Jamie Oliver (Flatiron Books, 2020)

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