New recipes by Anna Jones created with sustainability top-of-mind.
These simple, single pot or pan recipes offer a more mindful way to cook
Pimentón Burgers
This is a vege (actually vegan) burger that puts all others in the shade. This burger is all plump white beans, walnuts, sun-dried tomatoes and a proud hit of smoked paprika, topped with a quick red pepper salsa. I like to serve all the toppings in little bowls with a basket of toasted buns, and then a plate of crisp-edged burger patties so everyone can make their own.
BURGER PATTIES
120g walnuts
Olive oil
1 small red onion, finely chopped
1 red chilli, finely chopped
1 teaspoon ground cumin
1 tablespoon sweet smoked paprika ½ teaspoon salt
½ teaspoon black pepper
1 x 400g tin white beans, rinsed, drained and
patted dry
75g sun-dried tomatoes, drained and roughly
chopped (keep the oil)
4 dried apricots, roughly chopped
75g cooked rice (or another cooked grain) 30g fresh breadcrumbs (or fine porridge oats)
SALSA
2 roasted red peppers 200g cherry tomatoes 50g green olives, pitted Splash of sherry vinegar 2 tablespoons olive oil
TO SERVE
4 burger buns, chargrilled Mayonnaise, or vegan mayonnaise
A little more sweet smoked paprika Manchego or vegan cheese, thinly sliced 1 handful cress
Burger patties: Put the walnuts into a hot dry frying pan and toast over a medium heat for 5-7 minutes, stirring often, until golden. Tip into a bowl to cool.
Return the pan to the heat. Add a little oil, the onion and chilli. Cook for 10 minutes, or until soft and sweet. Remove from the heat and set aside.
Blitz the cooled walnuts with the cumin and paprika. Add half a teaspoon each of salt and black pepper to the blender until the mix resembles fine breadcrumbs. Mash the beans in a bowl with a fork. Add the sun-dried tomatoes, apricots, rice, onion and chilli mixture, walnut mixture and breadcrumbs and mix well to a mouldable dough. If it seems dry, add a little oil from the tomatoes.
Line a tray with baking paper. Squeeze together a quarter of the mixture, put it on the tray and flatten slightly into a burger patty shape. Repeat until you have four patties. Brush each with a little oil. Chill in the fridge for 15 minutes or until you need to cook them. You can freeze them at this point; they will keep for up to 3 months.
Heat a frying pan until hot. Add a little oil and fry the patties for about 3-4 minutes on each side, not moving them until a crust has formed. The patties are quite fragile, so be gentle with them. Alternatively, you could bake them in the oven at 220°C for 10 minutes.
Salsa: Chop the peppers, tomatoes and olives together on a board, then add to a bowl with a good pinch of salt, the vinegar and oil. Taste and add more salt, vinegar and oil as needed.
To assemble the burgers, spread both sides with a little mayonnaise. Sprinkle with smoked paprika and add the salsa to the bottom half of the bun. Put the patty on top, then a couple of slices of Manchego, a big pinch of cress and the second half of the bun. Makes 4