These spicy bean burgers are a doddle to make and have proved a big hit with the family. Flavoured with curry powder and chilli, they are so tasty you simply will not miss the meat in these burgers.
- Family Favourite
- Prepare ahead
- Cheap and Cheerful
I like a burger as much as the next guy but I am also trying to have a little less meat in my diet. These tasty burgers are just what I need. Full of flavour, and spicy but not too hot for my liking, I will more than happily tuck into one of these. They are great served in a bun like a traditional burger (or without) with some oven roasted chips and peas or a side salad. Although they will hold together much better when frying if they are chilled for 30 minutes, they are quick and easy to make which give them another thumbs up, and makes them ideal for a cheap and cheerful midweek meal.
I have used a food processor to make these as it saves time, but you can make them without if you have some fresh breadcrumbs. Simply mash the beans with a potato masher to purèe and crush the beans. Chilling before frying will help them hold together. If you are very short of time you could pop them in the freezer for 10 minutes instead.
These spicy bean burgers will keep in the refrigerator for a couple of days which makes them ideal for preparing the day before. They also freeze well, but defrost completely before frying.
Quick and easy to prepare, these meat-free burgers make a great midweek meal
- 1 tbsp sunflower oil
- 1 onion finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic crushed
- 1 red chilli seeded and chopped
- 4 slices wholemeal bread about 100g
- 400 g can cannellini beans rinsed and drained
- 400 g can red kidney beans rinsed and drained
- 1 tbsp curry powder
- 1 egg lightly beaten
- salt and freshly ground black pepper
- oil for shallow frying
- Heat the oil and fry the onion, celery, garlic and chilli, gently for 5 minutes until softened.
- Remove from the heat. Allow to cool. Remove and discard the crusts from the bread and tear into pieces. Place in a food processor and blitz to crumbs. Add the cannellini beans and pulse together to form a smooth-ish purèe.
- Add the red kidney beans and blitz again in short bursts until the red kidney beans are roughly chopped. Tip into a large mixing bowl.
- Add the onion mixture, curry powder, and egg, and season well with salt and pepper.
Divide into six and shape into rounds. Chill for at least 30 minutes or until required.
- When ready to serve shallow fry for 5 minutes each side until crisp and golden on the outside and piping hot in the middle. Serve in burger buns with tomato relish to accompany.
Notes The burgers can be stored in the refrigerator for up to 2 days. They also freeze well. Defrost before cooking.
Nutrition information is approximate and for the burgers only. It is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Step by Step Spicy Bean Burgers
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