Kidney Bean Burgers
Kidney Bean Burgers
These versatile vegetarian burgers can be baked, barbecued or pan fried. Serve in a floury soft roll with avocado, lettuce, sour cream and grated or shredded cheddar cheese.
Ingredients
Serves: 8
- 1 carrot, peeled and sliced
- 1 tin (400g) red kidney beans, drained
- 1/2 green capsicum, chopped
- 1/2 onion, peeled and chopped
- 1 jar salsa (450g)
- 1 cup dried breadcrumbs
- 3 tablespoons wholemeal flour
- salt and freshly ground black pepper to taste
- 1 pinch chilli powder
- 1 tablespoon olive oil
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Place carrot into a bowl, and fill with a little water. Cover with plastic film, and cook in the microwave for 2 minutes or until soft. Drain.
- Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, breadcrumbs and wholemeal flour. Season with salt, black pepper and chilli powder. Add more flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties.
- Heat a large frying pan over medium high heat, and add olive oil. Fry the patties for about 8 minutes on each side, or until browned and firm.
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Reviews (1)
0
Really love these burgers, I use a food processor instead of mashing, much easier. I also make double the amount and use a can of 5 bean mix as well as the can of kidney beans. To give a bit of crunch I add sunflower seeds and sesame seeds - 07 Apr 2014
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