Bean burger by Garrison West in Fort William
Who doesn’t love a good burger?! This hearty bean burger has become a firm favourite on the Garrison West menu, and once you’ve tried it you’ll know why! Our vegan recipe is super simple, and oh so good.
Garrison West is one of the latest additions to Fort William. The new public house and kitchen opened in 2017 on Cameron Square just off of the High Street. Garrison West uses local produce to create a mouth-watering menu of pub classics.
For more information visit https://www.garrisonwest.co.uk
Ingredients: Serves 8 (depending on the size of the patty)
2 tins of mixed beans, drained
1 small onion, diced
1 red chilli, finely chopped
1 red pepper, finely chopped
1 tbsp natural breadcrumbs
½ tsp turmeric
½ tsp cumin
½ tsp paprika
Pinch of cinnamon
Bunch of spring onion, chopped
½ cup peas
Season with salt and pepper
To serve:
Rolls
Avocado and coriander smash
Method
1 Preheat the oven to 180ºC.
2 Put the pepper, onion and chilli in a pan and cook off in vegetable oil.
3 Season the mix with salt and pepper.
4 Add all the spices and cook for another few minutes. Take off the heat.
5 Add the spring onions, peas and breadcrumbs and mix thoroughly.
6 In a separate bowl, bash the mixed beans roughly using the end of a rolling pin
7 Add the beans to the spiced vegetables and mix thoroughly.
8 Shape into burgers.
9 Fry the bean burgers in a medium pan, 2 minutes either side.
10 Finish for 4 minutes in the oven.
11 We know everyone likes their burgers a little different, but we recommend a toasted brioche bun and our avocado and coriander smash!
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article