Bean Burgers
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We’ve been making these bean burgers from Love & Lemons a lot recently - they’re super quick to make and very tasty!
Ingredients (when in italics available from the van)
Makes 6 burgers
300g dried black beans or mixed beans, soaked and cooked (approx £1.65)
1/2 medium onion grated
2 garlic cloves, minced
1 tablespoon tamari (approx 10p)
1 tablespoon balsamic vinegar (approx 8p)
1 tablespoon tomato ketchup
1 teaspoon ground cumin (approx 8p)
1/2 teaspoon chilli flakes (approx 10p)
1/2 teaspoon smoked paprika (approx 8p)
freshly ground black pepper
1 large egg or flaxseed egg (use 1 tablespoon ground linseed mixed with 3 tablespoons water)
1 cup breadcrumbs
Total cost from Incredible Bulk approx £2.09
Method
Prepare your beans if not already cooked- soak overnight/8 hrs and then cook (90 mins in saucepan, 8-9 mins in pressure cooker) and same with your flaxseed egg if using- mix ground linseed with water and leave to soak.
In a large bowl combine the beans, onion, garlic, tamari, balsamic, tomato sauce and spices. Use a potato masher to mash until the mixture holds together but still has some visible chunks of beans. Add the egg and fold into the mixture until combined. Then fold in the breadcrumbs.
Use your hands to form the mixture into 6 burgers. If mixture feels too wet chill in the fridge for 20mins to firm up or add a little more breadcrumbs.
To cook - you can fry in a pan or heat in the oven or under the grill.
Zero Waste Tips
Buy ingredients from your local zero waste shop and avoid single use packaging.
Look for loose or plastic free veg.
Make your own breadcrumbs from stale bread leftovers- gather and blitz in a blender - breadcrumbs can be stored in the freezer until needed.
If you don’t eat all 6 in one go you can store in fridge or freezer and re-heat at a later date - store for max 3 days in fridge, 1 month in freezer.