I took a little break over the bank holiday, but we’re back on track now. During this time I’ve been contemplating over what should be the first veggie burger I feature on this blog. As veggie burgers can be quite tricky, and involve routing around in the supermarkets for unusual ingredients, I’ve decided to start with the most simple recipe I know. Enjoy.
800g/28oz of tinned kidney beans or pinto beans , rinsed and drained
2 tablespoons of salsa
1/2 bunch of fresh coriander chopped
2-4 teaspoons of mild chilli powder (depending on preference of spiciness)
1 medium egg
Pour the beans into a food processer and whisk briefly until roughly chopped. You don’t have a processer; mash them in a large bowl with a potato masher. Next, mix in the salsa, breadcrumbs, coriander , chilli powder and egg. Once mixed together well, divide the mixture into 6-8 balls. Wet your hands and gently squash the balls into burger shapes.
That’s it! Burgers are ready to cook!
To cook, brush each burger in olive oil and place on a medium to hot area of the barbecue. Grill for around 5 minutes on each side, they should have a golden crust when ready.