1 medium onion, chopped quite fine
1-2 cloves garlic, crushed
1 tsp oil + a little more oil to fry burgers (or use 1-cal spray if you’re watching your fat intake)
1 medium carrot, grated on medium holes
1 heaped tsp cumin
1/2 tsp mild chilli powder or to taste
1 tin kidney beans or the equivalent weight of any cooked pulses (about 240g drained)
1 tbsp each of: French or Dijon mustard; soya sauce; tomato ketchup
75g/3oz jumbo oats (or more – to make the mixture stiff enough to form into burgers)
1. Saute onion and garlic in the tsp of oil until soft. (If adding chopped mushrooms or other finely chopped veggies, cook in at this stage too). If a little dry, just add a splash of water/stock.
2. Add grated carrot and spices and fry for a minute or two.
3. Mash up cooked beans/lentils with a potato masher and add them to onion/carrot mix.
4. Add tomato puree, mustard and soya sauce and mix in well.
5. Add oats and stir in well also.
6. Best made a few hours (or even night before) then stored in fridge, but they’ll still fry up if you make them straightaway.
7. Form the mixture into burgers (lovely and messy!) and fry gently on each side with the 1-cal spray or oil until they are browned.
8. Good on their own or in a wholemeal bun with vegan mayo or relish, plus salad and all the trimmings. Also nice with baked potatoes, potato wedges, brown rice salad… just about anything.
Try using a burger press with this recipe, for perfectly round burgers!