You really won't miss meat with this protein packed spicy bean burger. Full of beans, spices and fantastic flavour it is just what you need for burger night. Top it with grilled halloui for extra indulgence or simply add cheese, gherkins, relish. salad and you won't be disappointed. These are best cooked in the oven, but they are great finished of on the BBQ to add extra smoky flavour.
Equipment
- Food Processor
- Chopping Board
- Knife
- Grater
- Frying Pan
- Spatula
- Baking Sheet
Ingredients
- 1 Onion chopped
- 2 cloves Garlic crushed
- 1 tbsp Sunflower Oil
- 1 medium Carrot grated
- 1 tsp Chilli Powder
- 1-2 tsp Ground Cumin
- 1 400g tin Kidney Beans or Black Beans drained and rinsed
- 1 tbsp Dijon Mustard
- 1 tbsp Soy Sauce
- 1 tbsp Tomato Puree
- 75 grams Oats
Instructions
- Heat the oil in a frying pan and fry onions for a few minutes till soft. Add the garlic and fry for a further 2 minutes
- Add the grated carrot, chilli, cumin and salt and pepper to taste. Fry for another 2 minutes.
- Place beans, mustard, soy sauce and tomato puree in the food processor and whizz till beans are roughly chopped. Add carrot and onion mixture and oats and pulse until just combined.
- Divide the mixture into 4 equal pieces and form into burger shapes. Place on a baking sheet (lined with greaseproof paper if not non-stick) and place in the fridge for 30 minutes to firm up.
- Preheat oven to 180°C.
- Cook burgers for 20-30 minutes, turning halfway until they are crispy and golden on the outside.
- Serve in burger buns with grilled halloumi slices or slices of cheddar cheese, gherkins, burger relish and salad
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