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Chalet Cannelle Black Bean Veggie Burgers

Nov 04, 2016
Chalet Cannelle Black Bean Veggie Burgers

This recipe has been lovingly created by Andy and Lorraine, owners of the beautiful French ski lodge Chalet Cannelle. Black beans are an excellent source of fibre, folate and potassium. This Chalet Cannelle Black Bean Veggie Burgers recipe is loved by both vegetarians and meat-eaters!

After trying quite a few vegetarian burgers and finding most of them having either a dry or mushy texture Andy and Lorraine created this dish. The best thing about this recipe is that you can really taste all the ingredients, nothing gets lost. If making your own bun, add roasted and black sesame seeds on the top. As a gluten-free option you can use grilled portobello mushrooms in place of the burger buns.

Serves 7


  • 1 can black beans, rinsed
  • 1 beetroot, grated
  • 2 tbsp unsalted cashew nuts
  • 2 mushrooms, finely sliced
  • 3 brown onions, finely sliced
  • 1 star anise
  • 2 tbsp feta, chopped into small cubes
  • 1 tbsp finely chopped coriander leaf & stem
  • 1½ tsp smoked chilli paste, we use Luchit
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 2 tbsp mayonnaise, we use Thomy free range
  • 1 free range medium egg, beaten


  1. Spread the black beans and beetroot over a roasting tray in a single layer and bake at 200°C for 20 minutes until everything is dry but not crisp. Add the cashew nuts for the final 10 minutes
  2. Fry the onion with the star anise in your preferred oil (not olive oil) slowly until they are super soft, brown and caramelised
  3. Once the onion is cooked, remove from the pan, discarding the star anise and add the mushrooms to the same pan. Cook until brown and soft
  4. Add the black beans, beetroot, 2 tbsp of the caramelised onion, cashew nuts and mushrooms to a food processor and blitz until coarse and well mixed
  5. Add the feta, coriander, chilli paste, cumin, paprika and salt
  6. Have a taste, check the seasoning is good, Once happy, add the mayo and the egg to bind everything together
  7. Take a small handful of the mixture, roll into a ball then flatten to a patty and chill in the fridge on baking paper for at least 45 minutes before cooking
  8. To cook, fry for 5 minutes on each side in a little bit of oil in a non-stick pan – they colour quite easily so make sure the pan isn’t too hot
  9. Serve with lettuce, sliced tomato, caramelised onions, tomato ketchup & mild mustard.
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