Introduction
These burgers aren’t just for vegetarians or vegans! They are delicious and even my meat-loving husband loves them. I’ve made these Best Bean Veggie Burgers many times now so I caution you to follow the ratio carefully. I got so confident after a while that I stopped measuring, and if you do too, you run the risk of runny cow-pats or falling-apart burgers. Made as directed, they will stick together and satisfy. That’s a promise!
Ingredients
- 1 tablespoon Coconut oil (or any cooking oil)
- 1 onion, finely chopped (approx 1 cup)
- 1 carrot, finely chopped or grated (approx 1 cup)
- 2 sticks celery, finely chopped (approx 1 cup)
- 1 chili pepper, finely chopped, or 1 teaspoon chili flakes – optional
- 3 cloves garlic, smashed, peeled and chopped
- 2 tablespoons tomato puree
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp oregano
- 400 gram tin of kidney beans (cooked)
- 250 grams rice, cooked (2 cups fluffed cooked)
- 50 grams chopped walnuts (half cup prior to chopping)
- 3 tablespoons cornflour (or yuca flour)
Instructions – Create Best Bean Veggie mixture
- Add the oil to a large frying pan and turn the heat to medium.
- Chop the onion as small as you can easily manage, add to pan. Repeat with celery and carrot; then chili, if using it. Cover and allow to fry and soften (approx 10 minutes).
- Add the garlic, fry for 1 minute.
- Add the tomato paste and the spices, stir, fry until the tomato paste is spread evenly and the spices have cooked in (approx 8 minutes), then turn off the heat.
- Meanwhile, open the tin of beans and pour the majority of the liquid out. Empty the tin and the rest of the juices into a blender. Add 2 tablespoons of water and puree. Add to the pan with the vegetables and stir.
- Add the flour and stir.
- Measure and chop the walnuts.
- Add the nuts and rice to the mixture – add a little more or less rice, depending how liquid the mixture is. You want it to be malleable enough to allow you to make burgers but not so liquid that the burgers don’t hold.
Instructions – Form and Fry Best Bean Veggie Burgers
- Prepare a cookie sheet with a piece of parchment or wax paper.
- Collect the burger mixture into one side of the pan and divide it into two. Then divide one of the halves into two and remove one of these quarters.
- Try wetting your hands to make this easier – divide the quarter mixture into two burgers and set each formed burger onto the cookie sheet. Repeat with the other quarters until you have 8 patties. Refrigerate for 1 hour minimum or until you’re ready to fry. This allows the burgers to set and you can do up to this step up to 2 days in advance.
- Pour 1 tablespoon of oil into a clean frying pan and set the heat to medium high. Fry in batches as they fit in your pan, 5 minutes on the first side (as the burgers are cold from the fridge), and 3 minutes on the second side. They are ready to go!
Serve your Best Bean Veggie Burgers with your favourite green vegetable and some Perfect Rice as a side!
3 responses to “Best Bean Veggie Burgers”
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