Today, I’ve been trying to figure out a simple bean burger recipe without breadcrumbs, which maintains a nice firm texture, and all the magnificent flavours mexican cooking brings.
The recipe which follows hits the mark, I reckon!
I like my burgers pretty spicy, so you may like to reduce the amount of chilli to give just a hint of spice. And don’t hold back with the herbs and seasoning – it’s what brings the magic to these tasty burgers.
Ingredients (makes 4 burgers):
1 medium onion
Generous handful coriander
1 clove garlic
2 tsp lazy chilli (or fresh chilli to taste)
Salt & pepper to season
1 egg, beaten
100g oatmeal (plus extra to roll burger in)
1 tin red kidney beans, rinsed
Baby spinach / lettuce, 1/2 avocado, 1 sliced tomato, coriander to serve.
Preheat your grill to a medium heat, and grease the tray / foil you’ll cook on.
In a food processor, mix up the onion, coriander, garlic, chilli and lime to a paste. Mash the kidney beans roughly with a potato masher.
Mix the onion, garlic, chilli and lime paste into the beans, along with 1 egg and the oatmeal thoroughly. At this point, the mixture will seem pretty gloopy, but don’t worry, cooking it firms it up beautifully.
On a separate plate, sprinkle a generous handful of oatmeal, evenly. Carefully take a burger-sized portion of the mix, and shape it into a burger shape then put it onto the oatmeal. Shape the mix into a pattie, then very carefully, turn it over so the entire pattie is covered with oatmeal.
Drizzle a little olive oil over the burger, then transfer to the grill and cook on one side until the topping is golden brown, carefully turning to finish the other side. All in all, around 10-15 minutes under a medium heat grill.
On a bed of baby spinach or crispy lettuce, with sliced avocado and tomato and some fresh coriander.
If you feel the need to splurge a little, melt some goats cheese on top, or add spoon of natural yoghurt.
Store the mix in the fridge, and you can use it the following day. A delicious, sustaining lunch or dinner!