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Vegetarian

Beanie Burgers

Turn a tin of kidney beans into a gently spicy veggie burger that you can whip up in 20 minutes.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
vegetarian logo48
Spice rating
Mild
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • For the Burger

  • 1
    Large potato (about 285g), peeled and cut into large chunks
  • 400g
    Tin of 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 of bread (about 65g), blitzed to crumbs (see notes)
  • 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)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

Notes

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.