Spicy Bean Burgers

These spicy bean burgers are full of flavour and texture and a great meat-free option.

Ingredients

Makes 4 burgers 

• 1 red onion, finely diced

• ¼ cup of finely grated carrot

• 2 cloves of garlic, crushed

• ½ tsp mild chilli powder

• ½ tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp vegetable bouillon powder

• 1 cans organic red kidney beans in water, drained and rinsed.

• ½ English mustard powder

• 2 tsp gluten free tamari sauce

• 1 tbsp tomato puree

• ¾ cup of oat/quinoa/buckwheat flakes

• 2 tbsp of coconut oil for frying

  Directions 

• Gently sweat the onion about 5 minutes in 1 tbsp of the coconut oil. 

• Add the grated carrot, garlic, chilli powder, smoked paprika, cumin and vegetable bouillon powder and cook on a low heat for a further 5 minutes then set the mixture to one side. 

• Place the beans in a large flat bottom bowl or sauce pan and roughly mash with a potato masher. 

• Add the mustard, tamari sauce and tomato puree and mix well. 

• Next stir the sautéed vegetable and spice mix into the mashed beans and incorporate the quinoa/oat flakes. 

• Moisten your hands and form the mixture into 4 burgers about 8 cm across. 

• Warm 1 tbsp of coconut oil in a non-stick pan, over a medium to low heat. Fry the burgers, cooking for 5-8 minutes each side. 

• Serve right away with a large green salad or some sough dough bread. Enjoy!