If you are a plant-based eater, chances are that more often than once you have been invited to a BBQ and not known what to eat. You want to have SOMETHING to put in your burger bun, but obviously meat is a no-go, and many commercially available meat substitutes are full of fat, oil, salt and preservatives.
Or, maybe you’re just an average person who is looking to improve their health by reducing their meat consumption a bit.
Of maybe you just like good quality food, like me.
This recipe was adapted from one by Chef AJ, which in turn was adapted from, and inspired by a recipe from the Whole Foods Market website.
(Recipe makes 24 patties, but they freeze perfectly well)
Irresistible Bean Burgers
Ingredients
- 4 cans salt-free kidney beans Rinsed and drained
- 4 cups cooked brown rice
- 4 cups mashed sweet potato
- 1 can salt-free tomatoes
- 1 large onion diced
- 8 cloves minced garlic I buy my garlic in pre-minced tubes, so I put in one generous tablespoon
- 1 large red capsicum diced
- 1 large carrot grated
- 1 bunch cilantro/coriander
- 4 tbsp chilli powder or to taste
- 1-2 tbsp smoked paprika
- 1-2 tbsp ground cumin
Instructions
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Drain the juice from the tomatoes and use it to sauté the onion until soft. Add the carrot, capsicum and garlic to the pan and sauté until all cooked. Approx 10-15 mins.
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Combine all ingredients in a large mixing bowl and mix well. Taste, and add additional spices if required. Chill.
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Use half a cup of the mixture to make patties. Bake patties on parchment paper at approx. 200 deg celsius for 25-30 minutes. Flip, then bake for an additional 20 minutes, or until browned.
Recipe Notes
This recipe is clearly made for those who enjoy batch cooking, and as a result, does take some time to prepare. While quantities of herbs and spices are listed, do feel free to adjust to suit your own tastes; much of this recipe was made by feel.
While I made this into burger patties, It could also simply be mixed and used as an interesting alternative to mashed potato, if preparing that many burger patties is not up your alley.
Notes: I think that these would make an awesome aranchini ball, or alternative for a felafel in a pita pocket.
Mine were a little bit crumbly, but I put that mostly down to being a bit short on sweet potato; so try to make sure you have enough, as its a great binding agent.
