Veggie Bean Burger

A proper pub-style veggie burger with a crunchy breadcrumb shell. The triple coating (flour, egg, breadcrumbs) keeps them together in the pan. Makes 4 burgers.

• Serves: 2 (2 burgers each)
• Prep: 15 minutes
• Cook: 10 minutes

Ingredients

For the patties

• 400g tin kidney beans, drained (save 2 tbsp of the liquid)
• 400g tin black beans, drained
• 1 tbsp tomato purée
• 20g gram flour
• 1 tbsp Cajun spice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper
• 150g mature cheddar, grated

For the coating

• 60g plain flour
• 2 eggs, beaten
• 100g fine golden breadcrumbs

For frying

• 240ml oil

To serve

• 4 brioche buns
• 4 slices burger cheese
• shredded romaine lettuce
• sliced tomato
• ketchup and mayonnaise

Method

1. Make the patties

1. Pulse the kidney beans400g tin kidney beans, drained (save 2 tbsp of the liquid) and black beans400g tin black beans, drained in a food processor a few times until you have a lumpy paste — keep some texture.
2. Transfer to a bowl. Add the tomato purée1 tbsp tomato purée, gram flour20g gram flour, Cajun spice1 tbsp Cajun spice, garlic powder½ tsp garlic powder, onion powder½ tsp onion powder, salt, pepper, grated cheddar, and the 2 tbsp reserved bean liquid. Stir until combined.
3. Divide into 4 portions and shape into patties.

2. Coat

1. Set out three shallow bowls: flour60g plain flour, beaten egg, and breadcrumbs.
2. Coat each patty in flour60g plain flour, then egg (make sure fully covered), then breadcrumbs.

3. Fry and assemble

1. Heat the oil in a large frying pan over medium-high heat.
2. Fry the burgers for 3–4 minutes each side until golden and crispy.
3. Assemble in brioche buns4 brioche buns with cheese, lettuce, tomatosliced tomato, ketchup, and mayo.