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Spicy Bean Burgers

Firm on the outside, soft in the middle - these smoky kidney bean burgers cost about 50p a portion in a bun and beat any chilled veggie burger on price.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 2 tins (400g each) kidney beans, drained and rinsed
  • 1/2 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 1 egg, beaten
  • 50g breadcrumbs
  • 2 tbsp plain flour
  • 4 burger buns
  • 2 tbsp oil, for frying
  • lettuce and ketchup, to serve

Method
 

  1. Tip the beans into a bowl and mash roughly with a potato masher, leaving about a third whole for texture.
  2. Add the onion, garlic, spices, egg and half the breadcrumbs, then mix well. The mix should hold together when squeezed.
  3. Shape into 4 large patties with floured hands and coat each in the remaining breadcrumbs.
  4. Chill the patties on a plate for 10 minutes to firm up.
  5. 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.
  6. Serve in the buns with lettuce and ketchup.