Makes 6 small burgers
2 tins red kidney beans (approx. 800g if you use dried beans)
1 1/2 medium sized onions
1/2 tsp chilli powder
1/4 tsp cayenne pepper
1 tsp curry powder
1 tsp salt
1/2 tsp black pepper
2 tbsp plain flour (and extra flour for coating the burgers)
4 tbsp vegetable oil (and extra for frying)
1 garlic clove
1 vegetable stock cube
- Bring some water to the boil in a pan and dissolve the vegetable stock cube (and half a tsp chilli powder if you want them particularly spicy) in the boiling water
- Add the kidney beans to the boiling water, boil for the recommended amount of time according to the tin (or packet if they’re dried), then for an extra 5 – 10 minutes so that they start to go a little mushy (then they’ll be easier to mash and shape)
- Whilst the beans are boiling, dice the onions and peel the clove of garlic (do not chop it up). Put some oil in a frying pan and when it is hot, add the onion and the clove of garlic, then fry until the onions are sauteed (slightly translucent, not at all brown/burnt) then pick out the clove of garlic and bin it and set aside the onions.
- Drain the beans when they are done and put them into a medium sized bowl
- Using a potato masher, mash the beans
- In another large sized bowl, put in the flour, chili, cayenne pepper, curry powder, black pepper, salt and oil and mix together to form a paste
- Add the mashed beans and onions into the large bowl (that has the paste in) and mix it thoroughly.
- Put flour on a surface and on your hands, then shape the mixture into 6 small balls, flatten the balls into burger shapes and coat in flour on the outside
- Leave the burgers to cool on the surface for 10 – 15 minutes
- In a large frying pan add some oil (and wait for it to get hot), then add three of the burgers and fry for about 3 minutes on each side (fry them until they go brown and crispy, but make sure they don’t burn), repeat with the remaining three burgers
- Serve with bread, a salad and sauces of your choice for the perfect bean burger, eat and enjoy!