Some veggie burgers I have tried have been a bit dry & lacking in flavour so I was inspired to create my own! Have a meat free night once a week & try my Veggie Bean Burgers. If you don't like cumin add some chilli powder to spice it up a little. You won't need egg to bind as the roasted pepper & beans are quite moist & work with the dried breadcrumbs to bring the mixture together.
Prep time 10 minutes plus 20 minutes chilling time Cooking time 10 minutes
Serves 4 (or 2 hungry/greedy people!) Approx 27p per person
1 tin mixed beans, rinsed well & drained (I used Tesco 3 Bean Salad!)
1 small red onion, quartered
1 roasted red pepper, from a jar
1 clove garlic, crushed
1 tsp ground cumin
salt & pepper
100g dried breadcrumbs
Lay the beans out on to some kitchen towel to get as much water off them as possible.
Place the onion quarters in a food processor & whizz until chopped.
Add the beans, red pepper, garlic & cumin & pulse until roughly chopped, you want the beans to be a little chunky not mushy!
Transfer the mixture to a large bowl & add the breadcrumbs, salt & pepper. Mix together with a wooden spoon or preferably your hands!
Using wet hands (so it won't stick!) divide the mixture into 4, roll into balls then flatten into a patty.
Place the patties onto a plate, cover with cling film & chill in the fridge for 20 minutes.
Heat some oil in a frying pan over a medium-high heat & cook the burgers for 5 minutes on each side.
Serve in buns with lettuce & sliced tomato.