Dr Mobeus
Spicy Bean Burgers
Shop bought veggie burgers cost serious money for what is, at heart, a tin of beans. Two tins of kidney beans plus a few store cupboard staples make four proper burgers for about £2, which is roughly 50p a portion in a bun with salad.
The trick is to mash rather than blitz – you want texture, not bean paste – and a short chill in the fridge so the patties hold together in the pan. Smoked paprika and cumin give them a deep, almost barbecue flavour that works with ketchup, mayo or brown sauce.
These are filling, high in fibre and cost a fraction of the chilled plant based burgers. They also happen to be one of the cheapest ways to turn a tin into something that feels like a takeaway.
Spicy Bean Burgers
Ingredients
Method
- Tip the beans into a bowl and mash roughly with a potato masher, leaving about a third whole for texture.
- Add the onion, garlic, spices, egg and half the breadcrumbs, then mix well. The mix should hold together when squeezed.
- Shape into 4 large patties with floured hands and coat each in the remaining breadcrumbs.
- Chill the patties on a plate for 10 minutes to firm up.
- Heat the oil in a frying pan over a medium heat and cook the burgers for 3-4 minutes on each side until crisp and heated through.
- Serve in the buns with lettuce and ketchup.
Tips and Variations
Chill the shaped patties for ten minutes before frying – this is the difference between burgers and bean scramble. Mash the beans roughly and leave a third whole for bite. No burger buns? Serve in a tortilla wrap or between slices of toast. Uncooked patties freeze well between sheets of baking paper, and they can be grilled or oven baked instead of fried if you prefer.
