Are you a Flexitarian? No, it’s nothing to do with FLexercise, but someone who is varying their diet to include mainly plant-based foods and only occasional meat. Whether you are Flexitarian, Vegetarian, Vegan or even Carnivorous you can enjoy these Spicy Beanburgers. Filling and satisfying to eat, you can cook these indoors under the grill or on the BBQ when the weather allows.
The recipe makes four burgers which can feed four or two people with big appetites! I also really enjoy them without the bun, just some relish and a lovely fresh salad. You can make them in advance and chill in the fridge until you’re ready to cook which is handy when the BBQ comes out. Maybe you could try them over the next bank holiday weekend!
Spicy Beanburgers Ingredients (Makes 4)
200g fresh spinach leaves
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 small, hot red chilli, finely chopped
400g can of cannellini beans, drained and rinsed
50g fresh breadcrumbs (I used a wholemeal bread roll and blitzed it in the blender, crust and all)
1 tsp ground cumin
1 tbsp chopped coriander or parsley
Salt and pepper
Burger buns, sweetcorn relish, sliced gherkins and salad, to serve.
Wash the spinach, throw it in a large saucepan with the water that is clinging to it, and cook gently for 3 – 5 minutes until wilted. Drain in a colander and squeeze it well to get rid of all the moisture. (I use a potato masher to squeeze it really well through the colander). Then chop the spinach and set aside.
Heat the oil in a small frying pan and cook the onion, garlic and chilli for 5 minutes until softened. Meanwhile, place the drained beans into a large bowl and mash well with a fork. Add in the chopped spinach, breadcrumbs, cumin and coriander or parsley. Add the onion mixture and mix well. Season with salt and pepper.
Shape into 4 round burgers. Grill or shallow fry for a few minutes on each side until golden. Serve in a burger bun with relish, sliced gherkins and salad.