These burger patties are quick, easy and cheap to make, delicious to eat, and also vegan-friendly! I like to make a batch of them to eat outside with friends in summer, and they’re perfect for a fast-food meal without the fat.
This recipe makes four medium patties, but if you want to make mini burgers (for a party or as some tasty bites for kids) you could get about ten patties out of the mixture.
What you will need:
1 tin of kidney beans
½ an onion, diced
1 clove of garlic, crushed
Paprika or cumin (optional)
- Drain and rinse the kidney beans in a colander, then remove them to a medium sized bowl
- Add the diced onion and crushed garlic
- Mash together with a fork until the ingredients form a paste – this step takes some elbow grease, but it’s worth it!
- Add paprika, cumin or other spice if you want to give some extra flavour and a bit of a kick to the patties; I usually use about ½ a teaspoon of paprika
- Cover the mixture with plastic wrap and put in the fridge for a minimum of ten minutes
- Heat oil in a pan on the stove but don’t use too much, these patties are not deep-fried!
- Remove the mixture from the fridge and roll into balls (size depends on your own preference)
- Flatten the balls between your palms and shape into patties
- Add them to the pan and cook until they have darkened to a golden brown
Note: When flipping the patties over, be aware that they may change shape as the mixture is quite malleable, but they can easily be reshaped with a spatula
- Once cooked you can eat these patties as they are, or add them to burger buns with your choice of salad and sauces. You can also try this recipe using a tin of mixed beans if you want to change it up a bit. Enjoy!