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Paul’s Corner

May Guest Recipe

by Executive Chef Paul Gayler

Author of several Cookbooks including Pure Vegetarian, Passion For Vegetables, Virtually Vegetarian, Raising the Heat amongst others. For more details visit www.paulgayler.com

BBQ IDEAS

Vegetarians often get neglected during BBQ season, so why not try these simple Southwest red-bean burgers served with Hot Chilli basted corn on the cob, or prepare them in advance to take to a friends if they are hosting and warm them through on the BBQ.

Southwest Red-Bean Burger

Makes 4

  1. Heat the oil in a frying pan, add the onion and garlic, and cook until softened. Add the spices, mix well and cook until softened. Add the spices, mix well, and cook for a further 2 minutes. Add the mushrooms and cook over a low heat until they are soft but dry.
  2. Place the beans in a bowl and mash lightly with a fork; add to the mushrooms along with the coriander, crushed tortilla chips, breadcrumbs and chilli sauce. Season to taste.
  3. Using floured hands, form the mixture into 4 evenly sized burgers (if the mix is a little too wet, add more breadcrumbs). Brush the burgers with a little oil.
  4. Heat a thin film of the oil in a large non-stick frying pan and, when hot, add the burgers. Cook for 2-3 minutes on each side until golden & crispy
  5. Toast the baps and top the bases with 2 slices of tomato and a dollop of mayonnaise add the burger and serve.
Southwest Red-Bean Burger
Ingredients
  • 15ml olive oil
  • 1 onion, finely chopped
  • 1 crushed garlic clove
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp turmeric
  • 100g Portobello mushrooms, finely chopped
  • 400g cooked or canned red kidney beans
  • 2 tbsp chopped fresh coriander
  • 50g spicy tortilla chips, crushed
  • 75g fresh white breadcrumbs
  • 1 tbsp hot pepper sauce
  • Salt & freshly ground black pepper
  • Flour for dusting
  • Vegetable oil for cooking
Hot Chilli-Basted Corn on the Cob

Serves 4

  1. For the marinade whisk the oil, cilantro, tomato paste, and chilli sauce in a bowl.
  2. Cut each corn on the cob widthways into three and blanch in a pot of boiling water for about 2 minutes. Drain, then place in a shallow dish. Pour the marinade over the corn and cover well leave for 2 hours.
  3. Grill the corn on a hot BBQ for 30-40 minutes regularly turning and brushing with the marinade. Serve hot topped with butter or more of the marinade.
Southwest Red-Bean Burger
Ingredients
  • 6 tsp olive oil
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp tomato puree
  • 2 tbsp hot chilli sauce
  • 4 corn on the cob
  • Butter to serve
  • Fresh cilantro leaves to garnish