I know, I know so there are a ton of beanburger recipes out there. The thing about this is it’s easy to make, tastes great hot or cold and freezes excellently so you can make a big batch, freeze them and have them ready for whenever you need them. Last week we went exploring in the countryside and we took a couple of these with us. We ate them cold in sandwiches while we were sat at a picnic table in the middle of nowhere. We put the roasted courgette slices (in the pic) in with them although the burgers are moist as they are, so you can leave them out if you wish. I baked mine in the oven but you could pan fry them which would be much quicker.
I soooo nearly forgot to say that I found this free e-book of lentil recipes. Most of the recipes are veggie, have a look through it, it seems to have some really different stuff, especially the sweet recipes!
Preparation: 10 minutes Servings: 4 burgers Cooking time: 30 minutes Total: 40 minutes
1 550g tin of black beans. (Or red kidney beans, or cannellini beans)
20g frozen peas
1/2 an onion
1/2 clove of garlic
1 tsp mixed herbs
salt to taste
1 tbsp extra virgin olive oil
Wholemeal breadcrumbs to coat
Preheat your oven to 180c. Stirfry the onion, garlic, mushrooms and peas with a pinch of salt and the herbs for about 5 minutes or until all the liquid has evaporated. Open your tin of beans, drain and rinse. Put half the beans in a blender and whizz together until they are completely mashed up. Put all the beans (mashed and non mashed) in a bowl with the stirfried vegetables. Mix together with a wooden spoon.Check to see if you need to add more salt. Form four burger shapes, coat in the breadcrumbs (they will stick with no egg or anything, promise) and place on greaseproof paper on a baking tray. Put in the oven for 30 minutes until they are warm all the way through and the crumbs are crisp but not burnt! Eat hot or cold.