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Beanie burgers

 


Method 1


Ingredients

For the burgers

1 large potato (about 285g/10oz), peeled and cut into large chunks

400g tin red kidney beans, drained and rinsed

1 small red onion, finely chopped

1 tsp salt

½ tsp dried chilli flakes

1 tsp ground cumin

1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)

3–4 tbsp vegetable oil

To serve

4 burger buns, cut in half

3–4 ripe tomatoes, sliced

shredded iceberg lettuce

sauces of your choice, such as mayonnaise, mustard or ketchup (optional)


Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes.


In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties.


Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned.


Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice.


Recipe tips

If you have any leftover mashed potato feel free to use that instead of boiling and mashing another potato.


To make fresh breadcrumbs without a food processor, freeze the bread until solid and then grate.


You can use the same frying pan to toast the buns as you use to cook the burgers as they don’t take long.





Method 2


📝 Ingredients (Makes 4–5 burgers)

Base:

1 can (15 oz / ~400g) black beans or kidney beans, drained and rinsed


1/2 cup rolled oats or breadcrumbs


1/4 cup finely chopped onion


2 cloves garlic, minced


1 small carrot, grated (optional, for moisture and nutrition)


1 tbsp soy sauce


1 tbsp tomato paste or ketchup


1 tsp smoked paprika


1/2 tsp cumin


Salt & pepper to taste


Binding Agent (Choose one):

1 egg, lightly beaten

OR


2 tbsp ground flaxseed + 5 tbsp water (mix and let sit 5 min for a vegan option)


To Serve:

Burger buns


Lettuce, tomato, red onion slices


Avocado, pickles, mustard, mayo, or any favorite condiments


🍳 Instructions

Mash the Beans

In a mixing bowl, mash the beans with a fork or potato masher until mostly smooth but with some texture.


Add the Rest

Stir in oats or breadcrumbs, onion, garlic, grated carrot, soy sauce, tomato paste, spices, and your chosen binding agent. Mix until well combined. Let the mixture rest for 5–10 minutes to firm up.


Form Patties

Divide the mixture and shape into 4–5 patties.


Cook the Patties


Stovetop: Heat a bit of oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until browned and firm.


Oven: Bake at 375°F (190°C) for 20–25 minutes, flipping halfway.


Air fryer: 375°F (190°C) for 12–15 minutes, flipping halfway.


Assemble Burgers

Toast the buns and layer with lettuce, beanie patty, and your favorite toppings and sauces.


🔄 Variations

Add corn, chopped bell pepper, or jalapeño for extra flavor.


Use chickpeas instead of black beans.


Add 1 tbsp nutritional yeast or cheese for umami.



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