Sunday 13th January 2019
It’s January, I have been back on placement for a week now and I think I am ready for a holiday. Whilst I wish I was joking, there is a part of me that really wants to leave the cold of England and go somewhere warm.
However, it is a new year and I asked some of you what you wished to see this year on here and someone asked for some recipes for veganuary. So here is my bean burger recipe which is completely vegan and also gluten free (so we are on to a win right here!)
I’m usually not the biggest fan of beans of any description, however in this burger, they are pretty damn good. But, that might be because of the cumin and paprika, but still they are great.
These burgers are quite soft so it’s really important to let the mixture firm up in the fridge before you try to turn them into patties, as otherwise they will fall apart completely. And that is bad as you get bean burger mix absolutely everywhere.
These are also actually really quick to make which is perfect for a midweek meal or for a lazy Friday night when you don’t really want to cook. It also isn’t the end of the world if you don’t chill them for 30 minutes, as long as the mixture is firm enough and cool enough to make into a burger patty then you are all good/
The other bonus of these is that they are pretty healthy and surprisingly filling. I like to serve these in a bread roll with some salad and some ketchup or some sweet chili sauce, but I guess whatever floats your boat when it comes to eating burgers
Ingredients:
1 Large Carrot
1 Large Red Onion
½ Red Pepper
1tsp Garlic Paste
1x400g Tin of Kidney Beans
1tsp Cumin
1tsp Paprika
Salt and Pepper to season
Method:
- Drain the kidney bean water from the tin and then boil the kidney beans for 5-10 minutes until they are soft. Once they have boiled, drain the water off and then mash the kidney beans until they form a puree.
- Grate the carrots and the onion before frying them off in a large saucepan on a medium heat with a little bit of oil for 8-10 minutes, until they have softened and gained a little colour. Dice the red pepper into smallish pieces and then add to the pan and fry for another 2-3 minutes.
- Add the cumin, paprika and garlic and fry for a few minutes more.
- Mix the kidney bean puree with the carrots and onion and then put the mixture in the fridge for about 30 minutes, to allow it to firm up.
- Take the burger mixture out of the fridge and form patties using your hands, setting the bean burger patties aside.
- Heat up a frying pan on a medium heat and then place the burgers into the frying pan, frying them for minutes on each side.
- Serve the burgers in buns with salad.