Bean Burgers
(makes 4 small or 2 large burgers)
50g pine nuts
425g can borlotti beans, drained and rinsed
1 small red onion, finely chopped
2 tbsp tomato paste
85g fresh breadcrumbs
1 tbsp fresh thyme leaves or 1 tsp dried
1 eg, beaten
sunflower oil, for frying
2 ciabatta rolls for serving in
1) Lightly toast the pine nuts for 2-3 mins or until golden. Remove from pan and set to one side.
2) Put the borlotti beans into a large bowl and mash well. (the more you mash the better the burgers will stick together.) Add the pine nuts, onion, tomato paste, half the breadcrumbs, the thyme and egg. Season to taste, then gently mix together until the ingredients are thoroughly combined.
3) With slightly wet hands, shape the mixture into 4 burgers. Coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for at least 30 mins. (you don’t have to do this, but it helps to keep them together.)
4) heat a thin layer of sunflower oil in a large frying pan and fry for 3-4 mins each side until golden. Drain on kitchen paper, then serve in ciabatta and home-made chips.
2 pings
Perfect Pita Pockets « Butcher, Baker
July 7, 2011 at 9:27 am (UTC 0) Link to this comment
[...] therapeutic bread making was called for, so out came my recipe for pita bread to accompany the veggie bean burgers I was [...]
Dreams « Butcher, Baker
August 15, 2011 at 1:43 pm (UTC 0) Link to this comment
[...] from over 18 recipes including baked doughnuts, pasta, pizza, homemade lemonaid, jelly boats, bean burgers and the intrigingly named freezer bag ice cream. The classes were not just about cooking, it was [...]