Has anyone else noticed that there’s a whiff of summer in the air? In true British style, the slightest peep of sun has my belly rumbling for a BBQ! Since there’s no time like the present, I figured I’d get started with the burger season.
Whilst I’ve given up meat for lent (9 more sleeps and counting) I gave these surprisingly easy bean burgers a go. The fact that these burgers were insanely satisfying plus much healthier to their meat counterpart, means they get a big thumbs up from me.
I used BBC good foods recipe and when it comes to toppings, the world is your oyster! I served mine with sweet potato fries and crispy kale.
Ingredients: (Serves 6)
For the burgers
x2 400g cans kidney beans, rinsed and drained
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
x6 burger buns
For the fillings
x2 avocados, removed from the skin and sliced
x2 tomatoes, thinly sliced
x6 cheese slices
6 tbsp of mayonnaise
- Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves and egg, season to taste, then mix together well with a fork.
- Divide the mixture into 6, then wet your hands and shape into burgers. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. Place a slice of cheese on top of each burger and grill for an extra 2 minutes or until melted.
- Split the buns in half and spread the bases with the mayo. Top each with a burger avocado and tomato.