Mushroom, Black Eye Pea & Quinoa Burger with Quick Spicy Tomato Chutney V

30 minutes 25 minutes 4 servings

Mushrooms and Worcestershire sauce help give this veggie-centric burger a beefy flavour, while quinoa and black eyed beans help to add substance, and a quick tomato chutney eliminates the need for ketchup. Now that’s one posh burger.

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  • Burger
  • 2 tablespoon cold-pressed rapeseed oil, divided
  • 125g cremini or chestnut mushrooms, finely diced
  • 1/2 red onion, finely diced
  • 1/2 teaspoon fine salt, divided
  • 1 teaspoon Epicure Chopped Garlic
  • 1 tin Epicure Black Eyed Beans
  • 90g cooked quinoa
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cracked black pepper
  • 1 medium egg
  • 50g bread crumbs
  • To Serve
  • 4 brioche rolls
  • mayonnaise
  • rocket
  • Quick Tomato Chutney
  • 1 pack vine tomatoes (400-440g), roughly chopped
  • 1 red onion, diced
  • 5cm piece of ginger, peeled and grated
  • 2 teaspoon Epicure Chopped Garlic
  • 75ml apple cider vinegar
  • 60g raisins
  • 125g brown sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon chili flakes

The recipe Mushroom, Black Eye Pea & Quinoa Burger with Quick Spicy Tomato Chutney Kitchen Mode

  • 1


    Heat 1 tablespoon oil in a non-stick frying pan set over medium-high heat. Tip in the mushrooms and cook for 3 minutes, stirring often. Add the diced onion along with 1/4 teaspoon of salt and cook 5 minutes. Stir frequently, lowering the heat if things are starting to catch. Add the garlic and cook for 1 minute just to take an edge off the sharpness.

  • 2

    Add the sauteed mushroom, onion and garlic to a bowl along with the beans and quinoa. Mash with a potato masher until only a few whole beans remain. Stir in the Worcestershire sauce, 1/4 teaspoon salt, smoked paprika, and pepper. Give it a taste so you can adjust the seasoning now, if needed, before you add the egg.

  • 3

    Once seasoned to your liking, stir in the egg and breadcrumbs until evenly combined.

  • 4

    Let the mixture sit for 5-10 minutes to allow the breadcrumbs and eggs to bind. Alternatively, you can pop it in the fridge until you’re ready to get cooking.

  • 5

    Once you’re ready to cook; divide the bean mixture into 4 equal balls. Shape these into thin patties about 9 cm in diameter. If you are having trouble forming the patties, it may mean they need a bit more mashing, simply mash them a bit more until they are happy to stick together.

  • 6

    To cook; heat 1 tablespoon of rapeseed oil in a frying pan set over medium heat. Place the patties into the hot pan, there should be a good sizzle. Let cook for 3 minutes, until the bottom is a dark golden brown. Flip carefully and cook for an additional 2 minutes until the second side is dark golden and crisp.

  • 7

    To serve; spread the bottom half of each brioche roll with mayonnaise and add a handful of rocket before topping with a burger and a generous scoop of tomato chutney. Pop on the top and dig in.

  • 8


    Tip all of the chutney ingredients into a large frying pan. Bring to a vigorous simmer and allow to cook for 15-20 minutes, until the chutney is thick and most of liquid is evaporated.

  • 9

    Taste and season with a pinch of salt, if needed.

  • 10

    Note 1

    It is best to cook the chutney in a large shallow frying pan. The larger surface area allows quicker evaporation which means the chutney is done and ready much faster.

  • 11

    Note 2

    This makes approx 400ml. So quite a bit more than you will need for this recipe. Use the extra for a spread on sandwiches, serve with a cheese board, or use it as a dip for meats or samosas.