Organic Red Kidney Bean Burgers
Author: Marlene Watson
Recipe type: Lunch and Dinner
Ingredients
- 1 jar organic red kidney beans
- 1 cup quick cook rice and quinoa
- 2 heaping tbsp mild salsa
- 1 tbsp sesame oil
- 1 onion, finely diced
- 3 spring onions, finely chopped
- 2-3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried oregano
- 1 tbsp shoyu, or to taste
- ½ cup finely chopped fresh coriander
- 1 cup sourdough breadcrumbs
Instructions
- In a large bowl mash the kidney beans with a fork or potato masher, then add the cooked rice and mix well along with the salsa.
- Cook the rice according to the packet instructions.
- In a pan warm the sesame oil and sauté the garlic and onion along with the spring onions, herbs, spices and shoyu.
- Sauté until the onion is soft. If you prefer spicy burgers, you may add a teaspoon of Tabasco sauce.
- Remove from the pan and add this mixture to the beans along with the fresh coriander.
- Stir in the breadcrumbs and mix well, squeezing the ingredients together with your hands.
- Heat a heavy based pan and warm up some organic sunflower oil.
- Cook the burgers for 4 to 5 minutes each side until crisp and golden. They will ‘blacken’ slightly because of the beans.
- Serve with a selection of vegetables, my sweet french fries, or simply stack some salad greens, cucumber, pickles on toasted sourdough and top with your favorite salsa.
- Here I have served these delicious burgers with some baked pumpkin slices, salad greens topped with sauerkraut, alongside a serving of miso relish and some vegan mayonnaise. Totally scrumptious!
Leave a Reply