An easy oven-baked bean burger recipe. You can make them spicy or mild, to your taste. I always cook double and freeze them. Great to have on hand for vegetarians.
Ingredients
- 1 tbs olive oil
- 1 onion chopped
- 1 carrot finely chopped
- 1/2 green capsicum chopped deseeded
- 1 garlic clove crushed
- 1/4 tsp chilli powder optional *to taste
- 1 tsp ground coriander
- 2 x 425 g canned kidney beans drained rinsed
- 1 cup fresh breadcrumbs
- 1/2 tsp salt and pepper
- 1 cup dried breadcrumbs to coat
Method
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Step 1Preheat oven to 180C.
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Step 2In a large saucepan, heat oil and cook onion over medium heat for 5 minutes, stirring frequently.
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Step 3Add the carrot, capsicum and garlic and cook for a further 5 minutes.
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Step 4Add the spices, and stir for 1-2 minutes. Remove pan from heat.
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Step 5Mash half the beans roughly and puree the other half.
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Step 6Mix together beans, fresh breadcrumbs and onion mixture and season to taste.
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Step 7Divide mixture into 8 equal pieces and form into burgers. Coat with dried breadcrumbs.
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Step 8To cook fresh or frozen burgers, place them on an oiled baking sheet or tray and bake in pre-heated oven for 15-20 minutes until brown and crisp on one side, then carefully turn over with an egg flip and cook the other side for 15-20 minutes.
Equipment
- 1 saucepan
- 1 baking tray
Recipe Notes
I find my food processor invaluable in this recipe, it makes it really quick and easy to make fresh breadcrumbs, chop the vegetables and puree the beans.
Finely chop or grate carrot. Use garlic clove, crushed or 1 teaspoon minced garlic.
If you plan to freeze them, do this once they have been formed into burgers. Place burgers on a tray and freeze until they are firm, then transfer them to a plastic bag.
When cooking frozen burgers, cook for an extra 10 minutes on the first side and an extra 5 minutes on the second side.
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