Makes: 4
Vegetarian Bean Burger
Ingredients:
- 175g drained cannellini beans, rinsed
- 175g drained pinto beans, rinsed
- 1 large onion, peeled and coarsely chopped
- 3 tbsp. vegetable oil
- 2 large garlic cloves, peeled and finely chopped
- A good pinch of chipotle chilli flakes
- A handful of fresh parsley and coriander, finely chopped
- Grated zest of ½ lime
- 1 egg, beaten
- 40g breadcrumbs (1 thick slice)
- 4 Mexicana® Cheese slices
Method:
- Heat 1 tbsp. oil and sauté the onion and garlic until softened and slightly coloured, then add the chilli flakes and fry for 1 more minute.
- Using a potato masher, squash the beans until they are roughly crushed in a large bowl.
- Add the onion mixture, fresh herbs and lime zest and season well to taste.
- Finish by adding the egg and breadcrumbs and mix thoroughly.
- Divide the mixture into 4 equal portions, and with wet hands shape into patties.
- Fry over a medium heat in the remaining oil for 3-4 minutes on each side.
- Assemble by placing your bean burger on the bottom bun, add the cheese slice and grill until bubbling, top the bun and serve.
Recipe courtesy of Mexicana®.
Tagged in Recipes