Red-Bean Burger

Ingredients (Makes 4)

15ml olive oil
1 onion, finely chopped
1 crushed garlic clove
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
100g Portobello mushrooms, finely chopped
400g cooked or canned red kidney beans
2 tbsp chopped fresh coriander
50g spicy tortilla chips, crushed
75g fresh white breadcrumbs
1 tbsp hot pepper sauce
Salt & freshly ground black pepper
Flour for dusting
Vegetable oil for cooking

Heat the oil in a frying pan, add the onion and garlic, and cook until softened. Add the spices, mix well and cook until softened. Add the spices, mix well, and cook for a further 2 minutes. Add the mushrooms and cook over a low heat until they are soft but dry.

Place the beans in a bowl and mash lightly with a fork; add to the mushrooms along with the coriander, crushed tortilla chips, breadcrumbs and chilli sauce. Season to taste.

Using floured hands, form the mixture into 4 evenly sized burgers (if the mix is a little too wet, add more breadcrumbs). Brush the burgers with a little oil.

Heat a thin film of the oil in a large non-stick frying pan and, when hot, add the burgers. Cook for 2-3 minutes on each side until golden & crispy

Toast the baps and top the bases with 2 slices of tomato and a dollop of mayonnaise add the burger and serve.

Recipe from

Home page