When you don’t eat meat the quest begins to find the ultimate filling for a ‘burger’. Because it’s something I don’t eat out really, I really want to make the perfect burger at home. Texture is as important as taste in this situation because it’s all very well when it tastes brilliant but no good if it slops out the side of the bun and drips all over your hands. So while you want it dry enough to stay together and in shape, you also need a burger which is moist and lovely.
As you might be able to tell I am a fan of Indian flavours and wanted a burger to compliment my rich Indian Style Tomato Chutney. This is what I came up with and to be honest I love it so much I made it two days in a row! It’s classic curry flavour is complimented by the kick of chilli but you can adjust that to taste by adding more or less than stated here.
It is important to allow the burgers some fridge time. This helps them hold together when you initially start frying them. The beauty about these is they are brilliant made in advance so get them done the day or morning before you need them. Then you can simply fry and build your bun while they are cooking.
I have used two types of tinned bean here for their different textures and that also boosts the nutritional value of the dish too. The kidney beans are a must but instead of the black-eye beans you could add another of your faves. Let me know how they work in this recipe.
Tinned beans are a dream if you are looking for a high nutrient but low cost ingredient. There is no need to buy a premium range for this recipe, the economy bean lines are just as good. These burgers come in at around £1-£1.20 so as little as 25p a portion.
Curried Bean Burgers
- 1 tablespoon oil
- 1 red onion, finely chopped
- 1 clove garlic, minced
- 1 tin kidney beans, drained
- 1 tin black-eyed beans, drained
- 2 teaspoons mild curry powder
- ¼ teaspoon chilli flakes
- 15g fresh coriander, chopped, leaves only (about half a supermarket size pack)
- 30g fresh or frozen breadcrumbs
- oil for cooking the burgers
- Step 1 Soften the onion in the oil, do so on a low heat so that it doesn’t brown.
- Step 2 While the onion is cooking mash the beans together well. Add the chopped coriander and breadcrumbs and combine well.
- Step 3 When the onion is cooked add the garlic and fry for a minute or so. Then add the curry powder and chilli flakes and fry together for about a minute.
- Step 4 Add the onion and spice mix to the beans and mix well.
- Step 5 Divide the mixture into four and form a ball, then flatten a little to make a patty shape.
- Step 6 Place on a plate and refrigerate for at least 30mins.
- Step 7 To cook, heat some oil in a frying pan and make sure it’s coated the base of the pan completely.
- Step 8 Fry the burgers on a medium heat for 7-10mins then flip onto the other side.
- Step 9 Serve with all the trimmings!