Mixed Bean Burger
Ingredients: (Makes 3)
- Seeded Sourdough Bun 3
- Blackeye Beans ½ tin, drained
- Black Beans ½ tin, drained
- Red Onion 1 small
- Egg 1
- Cheddar Cheese 3 slice
- Breadcrumbs 20g or 0.7oz
- Balsamic Vinegar 1 tbsp
- Lettuce 3 leaves
- Walnuts 15g or 0.5oz
- Chestnuts 2
- Olive Oil 2 tsp
- Garlic 1 clove
- Red Chilli 1
- Cumin ½ tsp
- Paprika ½ tsp
Instructions:
Heat a large frying pan over medium heat and add 1 tsp olive oil. Sauté the
chopped red onion for 4–5 minutes until just soft. Add the grated garlic, paprika,
and cumin. Cook for 1 more minute, stirring.
Pulse the chestnuts in a food processor until finely chopped or chop with a knife.
Add to the frying pan and cook for 4–5 minutes, allowing the moisture to
evaporate.
Rinse and drain both cans of beans thoroughly in a sieve. Place the beans into the
food processor and pulse to a chunky purée.
Stir the cooked onion, mushroom mixture, balsamic vinegar, chopped red chilli,
walnuts, breadcrumbs, and beaten egg into the beans. Season well with salt and
pepper.
With wet hands, shape the mixture into 3 equal-sized patties. Heat 1 tsp olive oil in
a frying pan over medium heat. Fry the patties in two batches for about 4 minutes
per side until crisp and golden. Transfer to an air fryer and finish cooking at 190°C
(375°F) for 5–6 minutes until piping hot throughout.
Serve each burger in a sourdough grain bun with a slice of cheese and a lettuce
leaf. Add your favourite condiments or extra toppings as desired.
