Haven't posted much although I've been lurking and reading for years, and have a very productive allotment as a result of the hints and tips on here.
I couldn't resist this competition though as we've introduced a couple of veggie nights a week, despite being confirmed meat-eaters, and this is our favourite so far. My OH cooks once a week and this is his creation, hence the title.
BERN’S SPICY BEAN BURGERS (Makes 4 LARGE burgers)
FILLING
2 slices of bread (wholemeal or white)
1 tin kidney beans, rinsed and drained
(Think broad beans, or borlotti beans, or a combination of the 2 will work well here and am growing some specifically for this!)
1 tin sweetcorn, rinsed and drained
(Hopefully this will be replaced by home grown crop late summer)
1 chopped onion
2 grated carrots
1 tablespoon tomato puree
Teaspoon crushed garlic
Chilli, cumin, fresh coriander, Cajun powder – to taste - will absorb quite a lot
1 beaten egg
COATING
Wholemeal flour
1 beaten egg
Breadcrumbs (wholemeal or white)
In food processor:-
• Blitz bread to breadcrumbs and tip into large bowl
• Grate carrot and add to bowl
• Chop onion and add to bowl
• Empty 2/3 kidney beans and sweetcorn to processor and blitz to mush. Add to bowl.
• Add remaining ingredients (apart from egg) and stir
• Add beaten egg and bring mix together
• Shape into burgers – if mixture is too sloppy, add a little flour, too sticky, add a little water
• Place on a plate of wholemeal flour to coat, then dip into egg and then breadcrumbs
• Leave to chill in fridge for at least a couple of hours to firm up a bit
• Bake in oven (at least 180°C) for about 20 mins (could also shallow fry, but baking is healthier and works perfectly)
You'll only need 1 burger each, but I normally open freeze the other 2 burgers before bagging. Haven't tried cooking from frozen as I defrost first, but I suspect they would just take a little longer.