Spicy Bean Burger
Serves: 2-3 people
Prep: 25 mins
This is a real crowd pleaser. A healthier way to enjoy fast food pleasure and super easy to prepare too. You can make them ahead of time and then cook them up just when you are ready.
Recipe tip: We’ve used crusty burger buns, but you can also use soft baps or just serve the burgers on their own. You can also add vegan mayo or ketchup if you like.
What you’ll need - for the burger:
2 x 400g tins of butter beans or kidney beans (or a mix of both)
100g breadcrumbs
Small bunch of fresh coriander, finely chopped
1 tbsp of Marigold Bouillon Powder
2 tsp chilli powder
1 tsp curry powder
2 tbsp coconut milk
3 or 4 burger baps or rolls
What you’ll need - for the garnish:
Thinly sliced red cabbage
½ a lime, squeezed
How to do it:
Mash the beans in a large bowl. Gently warm the coconut milk then stir in the bouillon, spices and half of the chopped coriander. Steep for 5 minutes.
Pour the coconut milk mixture over the mashed beans, add the breadcrumbs and mix together well. Leave covered in the fridge for about 30 minutes, or overnight.
Shape into 4 burgers, then coat with some vegetable oil and grill or fry until each side is a golden colour. While cooking, mix the garnish of shredded cabbage, a squeeze of lime juice and the remaining coriander.
Serve the burgers in the buns with the shredded cabbage garnish. Delicious, hearty and healthy!
Product used:
