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#TastyTuesday – Spicy Kidney Bean Burgers

If you’re anything like me, you’ve been spending lockdown slowly grazing on a combination of chocolate digestives, mini eggs and crisps, looking optimistically at that new finger board, only to walk past it to the fridge instead. Boredom snacking is real.

So here at Womenclimb, we’ve got a recipe that is not only healthy, but should keep you full enough to walk past the chocolate on your weekly shop. You can do this, we believe in you.

Ingredients

1 onion

2 cloves garlic

Vegetable oil

1 tin kidney beans

150g cooked peas

1/2 tsp smoked paprika

1/2 tsp ground cumin

2 tbsp bread crumbs (I use panko for preference)

A light dusting of flour

Method

Preheat your oven to 200C. Peel the onion and slice into narrow segments through the root. Add the sliced onion and the unpeeled garlic cloves to a roasting tin with a drizzle of oil. Roast in the oven for 15 minutes.

Whilst the vegetables are roasting, drain your tin of kidney beans into a colander. Rinse them thoroughly, then lay them out on some kitchen towel with the peas and pat dry. This is important, as the more excess water, the soggier the burgers!

Add the dried peas and beans to a large mixing bowl with the spices and the peeled roast garlic. Use a potato masher to combine it all into a coarse mash. Don’t over mash or be tempted by a blender – it will make the mix too soggy.

Season with salt and pepper, before stirring in the roast onion and breadcrumbs.

Now it’s time to get messy! Use your hands to form the mix into four equal-sized patties. Place them on a plate with a dusting of flour and chill in the fridge for 1 hour.

After an hour, take the burgers out of the fridge and heat a tbsp of oil in a large non-stick frying pan. Fry each burger in the hot oil for 3 minutes on each side until they’re crispy and dark brown. Be careful not to let them catch!

If you’re batch cooking, make sure to top up the oil in between and keep the cooked burgers in a warm oven.

Serve on buns with some rocket, tomatoes and mango chutney. For the complete meal, have some sweet potato wedges on the side.

These do survive OK on the hill, so don’t be afraid to pack one into your lunch box for a walk on the hill. Just make sure you stay local!

If you try it, send us your pictures on Facebook!

You can find more of Caitlin’s recipes on Instagram: @recipe_adventurer.

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