Spicy Bean Burger - Fiver Feeds

Spicy Bean Burger

Feel a bit over your regular meat intake? Want to increase your chances of hitting those 5-a-day targets? Don’t want to give up your burger habit? If the answer to all these questions is a big, fat YES, then treat yourself to a big, fat spicy bean burger. It even behaves just like a beef burger in the sense that you serve it with ketchup and in the middle of soft bap.

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Spicy Bean Burger

Prep Time:

35mins

Serving:

Serves 4 People

Cost:

£0.80 per Person

Difficulty:

Easy

  • Ingredients

    1tbsp Olive Oil
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    75g Mushrooms Thinly Sliced
    400g Tin Borlotti Beans Drained
    400g Tin Red Kidney Beans Drained
    50g Breadcrumbs
    1 Egg Beaten
    1tsp Chilli Powder
    1tsp Ground Cumin
    1tsp Ground Coriander
    1tsp Paprika
    Salt and Pepper
    4 White Baps
    100g Mixed Salad

How to Cook

1. Heat the oil in a frying pan and cook the onion, garlic and mushrooms with a sprinkling of salt and pepper. Fry for a couple of minutes until soft then remove from the heat.

2. Put the beans, breadcrumbs and egg in a food processor and blend together. You can make this completely smooth or leave some chunks of beans if you prefer.

3. Place the bean mixture in a large bowl and add the onion, garlic, mushroom and spices with a bit more salt and pepper. Mix together using your hands until combined. Shape into 4 large burger patties and fry on a griddle pan until browned (and of course, in the summer cook them on the BBQ). Remember nothing really needs to be cooked to a certain temperature here. You just need to fry until they’re browned, held together and hot through. 

4. Serve in the baps with the salad and whatever other sides you like.

Spruce it Up

We’ve gone for a (sort of) Mexican vibe with our spicy bean burger but try some different flavour/spice mixes. Go down the Asian route using fresh red chilli, ginger and lemongrass. Or have a try with some Mediterranean flavours using dried chilli flakes and crushed fennel seeds.

And as for filling your bap, well sliced beef tomato and red onion wouldn’t be a bad idea.



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