I’m a big meat-lover, but I can appreciate a vegan or vegetarian meal once in a while. Bean burgers are great because, although they’re completely meat free, they still give you that much needed energy you get from meat, and keep you full for long. This recipe is really easy, and is partly inspired by Jamie Oliver’s 15 minute meals, although I’ve added a few extras here and there. This recipe makes about 8 large bean burgers, which is ideal for freezing.
What you’ll need:
- 1x 400gr can chickpeas (drained)
- 1x 400gr can kidney beans (drained)
- 1x 340gr can sweetcorn (drained)
- 2 garlic cloves
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- bunch of fresh coriander
- zest of 1 lemon
- 6 heaped tablespoons of self-raising flour
- salt & pepper to taste
Drain and place the chickpeas, kidney beans and sweetcorn into a food processor. Finely chop the garlic cloves and add to the mix, along with all the spices, the fresh coriander, the lemon zest and flour.
Pulse until combined, but make sure it’s still chunky and not completely smooth, you want to keep some of the texture of the beans and sweetcorn rather than having a completely smooth consistency.
On a flour dusted surface, divide the mixture into about 8 patties, dust with flour and place on a board or plate in the fridge for about an hour or even overnight if possible. This will ensure they retain their shape when frying.
Heat a splash of oil in a frying pan over a medium heat. Once the oil is hot, cook the patties for about 15 minutes, turning halfway, until completely cooked through and golden brown and crispy on the outside.
I serve these on a toasted brioche bun, with a large dollop of ketchup, some fresh avocado and baby gem lettuce leaves. As accompaniments, rather than unhealthy chips, I serve these with grilled mushrooms and a side salad of baby tomatoes, diced cucumber, avocado, apple and chilli- try it, it’s delicious!