Broad Bean Burgers

I can provide you with a recipe for broad bean burgers, a tasty and nutritious choice for those looking for a plant-based alternative to classic meat burgers. Here is how you can proceed:

Ingredients

• 300 g of husked dried broad beans (if fresh or frozen, about 600 g)
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• Salt and pepper to taste
• Extra virgin olive oil as needed
• Breadcrumbs (optional, for added consistency)
• Aromatic herbs to taste (for example, chopped parsley or fresh mint)

Preparation

1. If using dried broad beans, soak them in water for 8-10 hours or overnight. If using fresh or frozen beans, ensure they are thawed and cooked until tender.
2. Once soaked (or cooked, in the case of fresh beans), drain the beans and blend them in a mixer or with an immersion blender until you obtain a paste that is not too fine.
3. In a pan, sauté the chopped onion and garlic in a little oil until they become translucent. Add the cumin and coriander powder and cook for a few minutes, until they become fragrant.
4. Mix the blended beans with the onion and spice mixture in a bowl. Add salt, pepper, and the chopped aromatic herbs according to your taste. If the mixture is too moist, you can add some breadcrumbs until the desired consistency is reached.
5. Shape the mixture into burgers with your hands, place them on a baking tray lined with parchment paper, and lightly brush each burger with extra virgin olive oil.
6. Bake in a preheated oven at 200 °C for about 15-20 minutes, gently turning them halfway through cooking, or until they are golden and crispy on the outside.
7. Serve the broad bean burgers hot, accompanied by burger buns and toppings of your choice such as lettuce, tomato, cucumbers, and sauces.

Curiosity

Broad bean burgers are a fantastic plant-based alternative rich in proteins and fibers. These legumes have a long history and were among the first plants cultivated in ancient times. They are particularly popular in Mediterranean cuisine and are often used in dishes like “fava”, a broad bean puree typical of Greek cuisine, or “ful medames”, a dish based on broad beans widespread in Egypt and the Middle East.