Veggie Bean Burgers

I discovered about 6 tins of kidney beans in the press hence using these for this burger recipe. Truth is you can use any bean you like. I use tinned beans for handiness but I still rinse and soak the kidney beans for a while as they can really give me a pain in my stomach. I don’t have a problem when I rinse them. These will be a good source of protein although you could combine with a rice salad to get all 9 essential amino acids or ensure you get it in at some other meal during the day.

I also made the burger baps so if anyone fancies giving those a go, just DM me, It’s a simple yeast bread recipe.

Makes 2

Ingredients

1 tin of kidney beans, net weight 240g

30g breadcrumbs

1 heaped tbsp of salsa or what ever chutney style thing you have in the press

1 tbsp chopped coriander

zest of 1/2 lime

1/2 tsp paprika or cumin if you used a Indian style chutney

Burger Buns, Salad, Slaw, Mayo or Natural yogurt to serve

Tip everything into a blender and blend until well mixed but not obliterated otherwise it will come out like wallpaper paste. Taste a season well to taste with salt and pepper.

Shape into 2 patties and chill before lightly frying in oil or oven baking to heat fully.

Serve with your fixings of choice.