Spicy Mexican Bean Burger
Spicy Mexican Bean Burgers are not just perfect for a BBQ but also great fakeaway. Not only do the patties keep, but it is so welcoming to come home after a day at work, and know that there is something easy to rustle up from the fridge.
Serves 6
Ingredients
- 200g (7 oz) kidney beans
- 2 tbsp olive oil
- 2 medium carrots, grated
- 1 onion, diced
- 1-inch ginger, grated
- 3 tsp cumin, ground
- 3 tsp coriander, ground
- 1 chipotle or other chilli, chopped
- 50g (1.7 oz) flax seeds
- 50g (1.7 oz) oats
- Oil for frying
Method
- Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water
- Pressure cook the beans for 30 minutes. Drain and set to one side.
- Sauté the diced onions in oil, until the onions turn translucent. Place the onions in a food processor with the carrots, ginger, onions and chopped chipotle. Whizz and place in a large bowl
- Place in a large bowl with the kidney beans and spices.
- Once the beans have cooled down, use the food processor to finely mash the kidney beans
- Place the flaxseeds and oats in a highspeed blender until fine. Combine into the mixture and leave to rest for 30 minutes before shaping
- Using damp hands, shape into 6 patties and chill in the fridge for a couple of hours or overnight.
- When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides. Alternatively, brush the burgers with oil and place over a BBQ grill and cook until the burgers turn a lush reddish-brown colour
- Serve in a bun.
Vegan Life tip
We suggest you use a food processor to mash the kidney beans, as the potato masher just does not get the fine texture this dish needs.
Recipe by Edward Daniel©. For more recipes see ethivegan.com.
