Homemade Bean Burgers

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These are absolutely delicious and good for you.  You can make a quick batch by using the drained and tinned beans, but it’s worth it to soak two or three varieties over night and then cook them for 1-2 hours the next day.  Always soak and cook different varieties separately, as they cook at different times.  If I’m making these for my self I also add lentils, but you don’t have to.

All the ‘stuff’ you add to the burger is up to you and all the weights are approximate

800g Beans (ie two tins, drained)….or soak 500g of dried beans overnight and cook them the next day.  Remembering not to add salt to the cooking water, as this will toughen the beans and they won’t soften.

Ingredients

Beans, cooked and mashed

1 onion, minced or finely chopped

1 clove garlic, grated

1 tsp cumin

100g or there abouts of chopped coriander

50g of chopped mint, you can also add parsley

Seasoning. 

1 heaped teaspoon of onion relish, or tomato relish, just to sweeten things a bit. 

 

Saute a minced or very finely chopped onion until it’s soft.  Add a grated clove of garlic, and cook it off.  Let this cool.

Mash up the beans with either your hands or a potato masher.  Add the onions, lentils if you’re using them, cumin, salt, pepper, harissa, herbs, and a teaspoon of onion relish or ballymaloe relish….just for sweetness.  Add 1 egg to bind. 

Now prepare 3 trays or plates.  One with Flour, Egg and then one with Breadcrumb.  Make the bean paste into patties, and then dip them in the flour, then the egg, and then coat with crumb. Refrigerate until needed.  These freeze perfectly, so it’s worth your while making a good big batch and then you won’t have to do it again for a couple of months. 

Make some homemade hummus, serve with the hummus, yogurt, salad and some sweet potato wedges if you like.  Good for you and the kids will also like them.