Spicy bean burgers
These burgers are cheap as chips to make but taste great and are an excellent alternative to meat. I’ve used kidney beans and lentils – they was in the cupboard, but any old tin of beans will do. Obviously the trick is to add a good combination of herbs, spices and additional flavour as although beans are highly nutritious they tend to be very bland. This combination I’ve added allows hints of this & that to engage your pallet. The condiments are up to you but as this veggie dish then smoked bacon is out!!
Servings: people
Ingredients
- 1 whole Onion peeled & finely diced (£0.13)
- 3 cloves garlic minced (£0.09)
- 150 grams Potatoes peeled & boiled (£0.11)
- 100 grams Breadcrumbs (£0.25)
- 1 tin Kidney Beans drained (£0.35)
- 1 tin lentils drained
- 1 whole Egg beaten (£0.12)
- 13 grams Tomato puree tablespoon (£0.03)
- 5 grams Cumin teaspoon (£0.11)
- 5 grams Chilli Flakes teaspoon (£0.04)
- 5 grams Paprika teaspoon (£0.08)
- 13 ml Worcester sauce tablespoon (£0.13)
- 5 ml Vegetable oil teaspoon (£0.01)
- 20 grams Butter (£0.07)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
- 13 grams Fresh parsley tablespoon (£0.26)
- 5 grams Thyme teaspoon (£0.22)
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Prep Time: 15 hour
Cook Time: 8 minutes
- Heat the butter and oil in a saucepan then fry the onions and garlic on a gentle heat until they have nicely softened. Allow to cool.
- Peel the potatoes and oil for about 12 minutes until cooked. Allow to cool.
- Put the remaining ingredients into a food processor with the cooled onions and potatoes. Zap everything together for about 30 seconds.
- Spoon the mixture into a ramekin and then tip out. There should be enough for 6 burgers. Refrigerate for at least an hour.
- Serve in a toasted brioche bun with the usual accompaniments such as cheese and mayonnaise.
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