Chocolate Bean Burgers To Go – With Hot Chilli Sauce
One of the things that needed using up was the last remaining bunch of scapes. In case you are wondering, scapes are the unopened flowering tops of garlic. It is best to pick these off the growing plants to allow energy to concentrate in the bulb rather than the flower. This is good news as it means we have garlic to eat before it’s actually time to harvest the crop. They taste mild and fresh and I’ve been slicing them up and cooking them in any number of dishes. Spring onions, wild garlic or leeks would all make good substitutes.
Both CT and I like a bit of chilli with our burgers and normally I would add some to the mix. However, I’d been sent three mini trial pots of Rugeroni’s chilli relishes to try out and reasoned that they would be just the right thing to accompany the burgers. The relishes are made to an ancient and secret family recipe that has travelled from Italy to Argentina and now to England. All contain chilli, garlic, tomato, olive oil and various herbs including oregano. With their beautiful dark red colour, they are visually very pleasing. The rich umami scent emanating from the newly opened jars made me feel incredibly hungry. As the name relish implies, these are not smooth sauces, but have a slightly chunky texture and include the chilli seeds. All of them are fresh tasting, very lively on the palate and a great hit with both of us.
Original Chilli & Garlic is hot, but not enough to blast you away, but caution is advised – I am a bit of a chilli head. Mild Pepper Chilli & Garlic feels quite tame in contrast, but the herby flavours come through more readily. Lime Chilli & Garlic was perhaps my favourite as it had a limey zing to it which I am quite partial to. Perfect for the BBQ season, I can confirm all three of them go very nicely with a burger. They are also rather good with a cheese platter, in a sandwich and with pretty much any egg dish you care to mention. I’m not sure if the mini jars I received can be bought, but the full size ones are 200g and are stocked in various farm shops, delis and cafes in Cornwall and beyond. They can also be purchased online.
Whilst we’re on the subject of chilli, I’ve been sampling some chilli products from Gran Luchito. They use rare smoked Mexican chillies and the smoking gives quite a different dimension to one of my favourite spices. The smell is rather addictive and the flavour is complex and lingers long on the palate. I have completely fallen in love with the mayonnaise (180g). I was pleased to note it was made with free range eggs and it makes a mean cheddar and salad sandwich. The smoked chilli honey (250g) is almost indescribable, but so, so good. It’s smokey and sweet and hot and completely confuses the senses. I used it in these Smoked Chilli Energy Bars and was particularly pleased with the result. The smoked chilli paste (110g), I am using in all sorts of ways. It is hot and flavourful so a little goes a very long way; this is very pleasing as I don’t want to run out. It worked delightfully in this Three Allium Smoked Chilli Tart and now I have finished the mayonnaise, I add a bit of the paste to normal mayonnaise and enjoy it all over again.
Not only am I impressed with all three of these products, but I was won over by the charm of the gift box the products came in. Tied up with string and a smoked chilli on top, it made me want to savour the moment whilst also wanting to dive straight in.
- 1 tbsp rapeseed oil
- a handful garlic scapes – chopped (or use spring onions, leeks or wild garlic)
- 1 large sweet pepper – seeded and finely chopped ( I used a yellow bell pepper)
- 1 tsp cumin seeds
- 1 400 g tin kidney beans – washed & drained
- 10 g dark chocolate – grated (I used 100%)
- 1 small egg
- a dash soya sauce (I used shoyu)
- a handful parsley
- 1 tbsp flour plus extra for shaping (I used wholemeal spelt)
- Fry the scapes and pepper gently in 1 tbsp of oil for a few minutes until soft.
- Add the cumin seeds and fry for another couple of minutes.
- Mash the beans up in a bowl using a potato masher.
- Add the remaining ingredients and stir. If possible leave in the fridge to firm up for half an hour.
- Divide the mixture into four. Flour your hands and shape into flat (ish) rounds.
- Fry the burgers in the remaining tbsp of oil, turning them after a few minutes.
Cumin is the spice of the month, so I’m submitting this to The Spice Trail over at Bangers & Mash.
Barbecues, Picnics and Outdoor Eating is the theme for this month’s Family Foodies which is hosted by Lou of Eat Your Veg and Vanesther of Bangers & Mash. These veggie burgers would of course make excellent BBQ fare for the vegetarian in your life.
June is the season for scapes, so I am entering the burgers into Simple and in Season with Ren Behan.
With home grown garlic, a tin of budget kidney beans and a pepper which would have gone over if I didn’t use it right then, I am sending this off to Credit Crunch Munch. Hosted this month by Linzi over at Lancashire Food but normally by Fab Food 4 All and Fuss Free Flavours.
Bean burgers don’t need to have any Extra Veg in them, but it’s always good to get some in if you can and these ones had a yellow pepper included so they are making their way to Utterly Scrummy Food for Families and Fuss Free Flavours.
As the Scapes came from our plot, you can’t shop much more local than that. The egg is also very local and free range too of course. So these are also going to Shop Local over at Elizabeth’s Kitchen Diary.