Bean Burgers

These are a good vegan treat that anyone can enjoy.

This recipe uses aquafaba, which is just water that has had chickpeas or beans soaking in it. So when you drain your beans, save some of the water to use. Just make sure the tin says that they are in water and nothing else. Although it doesn't really matter, using the water from the haricot beans is preferable because the red beans can give the water a funny colour.

In: Meals

  Cooking temperature: 200°C

Makes/Serves:

Ingredients

  • 150 g Breadcrumbs
  • 2 Onions
  • 2 tablespoons Garlic infused olive oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 0.5 teaspoon Cayenne Pepper
  • 1 teaspoon Mixed Herbs
  • 0.25 teaspoon Salt
  • 4 tablespoons Plain Flour
  • 1 tablespoon Tomato Puree
  • 80 ml Aquafaba
  • 1 tin Red Kidney Beans
  • 1 tin Haricot Beans


Method

  1. Divide the breadcrumbs in half to make sure you save some for coating at the end.
  2. Finely chop the onions and fry them in the garlic infused oil until they are cooked.
  3. Add the paprika, cumin and cayenne pepper and cook for another minute.
  4. Turn off the heat and allow to cool.
  5. Drain both kinds of beans (remembering to reserve the liquid).
  6. Put the beans into a large bowl and use a potato masher to crush them slightly.
  7. Add the onions and spices, which you cooked earlier, along with the herbs, salt, flour, tomato puree, aquafaba and half the breadcrumbs. Mix together.
  8. Leave to rest for 15 mins.
  9. Use your hands to shape into patties and then coat with the breadcrumbs you saved earlier. I made mine into sliders, so there were 3 per serving, but I see no reason why they wouldn't work as large burgers either.
  10. To cook them, you can grill, fry or bake. I used my air fryer and they took about 12 mins each.