Burger pic and recipe as promised....
Hmm, this looked better in real life than on this picture. It really did look better than this. It was good. I might add a bit more tomato puree next time to give it a bit more depth.
Thanks for the advice. In the end I brushed them with oil and gave them 20 minutes in the oven and 5 minutes each side under the grill.
Burgers
400g canned kidney beans
400g canned haricot beans
2 garlic cloves crushed
4 tbsp coriander, finely chopped
1 tbsp dried oregano
3 tsp pimiento (smoked paprika)
1/2 tsp chili, ground
2 tsp cumin, ground
1/2 tsp cinnamon, ground
1 tbsp soy sauce
3 tbsp tomato paste
100g plain flour
Maldon salt and freshly ground black pepper
Salsa
4 tomatoes diced (I used a tin)
1 red onion, finely diced
1 garlic clove, crushed
1 large green chili, finely chopped
4 tbsp coriander, finely chopped
4 tbsp mint, shredded
juice of 1 lime
4 tbsp olive oil
1 tbsp caster sugar
1 tsp maldon salt, crushed
Method
Burgers: Drain the canned kidney beans and haricot beans and place them in a large bowl. Add the garlic, coriander, pimiento, chili, cumin, soy sauce and tomato paste. Mix the ingredients together until well combined. With a potato masher or the back of a fork a crush the beans well so that they are crushed together with the ingredients but still have some form. With a wooden spoon mix in the flour and seasoning until the mixture is firm. Dust a large tray with flour and take large handfuls of the mixture and form it into firm burger shapes with your hands, dusting all sides well with flour. Place the burger on the floured tray and repeat the process until you have four burgers. Cover and refrigerate the burgers until ready to cook (they can be prepared a day in advance).
Salsa: Place all the salsa ingredients together in a bowl and mix them together until well combined. Leave the salsa at room temperature for at least 30 minutes and up to 2 hours to allow the flavours to mingle. This must be eaten on the day it is prepared.
Thanks for the advice. In the end I brushed them with oil and gave them 20 minutes in the oven and 5 minutes each side under the grill.
Burgers
400g canned kidney beans
400g canned haricot beans
2 garlic cloves crushed
4 tbsp coriander, finely chopped
1 tbsp dried oregano
3 tsp pimiento (smoked paprika)
1/2 tsp chili, ground
2 tsp cumin, ground
1/2 tsp cinnamon, ground
1 tbsp soy sauce
3 tbsp tomato paste
100g plain flour
Maldon salt and freshly ground black pepper
Salsa
4 tomatoes diced (I used a tin)
1 red onion, finely diced
1 garlic clove, crushed
1 large green chili, finely chopped
4 tbsp coriander, finely chopped
4 tbsp mint, shredded
juice of 1 lime
4 tbsp olive oil
1 tbsp caster sugar
1 tsp maldon salt, crushed
Method
Burgers: Drain the canned kidney beans and haricot beans and place them in a large bowl. Add the garlic, coriander, pimiento, chili, cumin, soy sauce and tomato paste. Mix the ingredients together until well combined. With a potato masher or the back of a fork a crush the beans well so that they are crushed together with the ingredients but still have some form. With a wooden spoon mix in the flour and seasoning until the mixture is firm. Dust a large tray with flour and take large handfuls of the mixture and form it into firm burger shapes with your hands, dusting all sides well with flour. Place the burger on the floured tray and repeat the process until you have four burgers. Cover and refrigerate the burgers until ready to cook (they can be prepared a day in advance).
Salsa: Place all the salsa ingredients together in a bowl and mix them together until well combined. Leave the salsa at room temperature for at least 30 minutes and up to 2 hours to allow the flavours to mingle. This must be eaten on the day it is prepared.
