Spicy Veggie Burger (HC)
Ingredients
1 tin of kidney beans
1 tin of chickpeas
½ red onion, sliced
½ red pepper, sliced
½ tsp of chilli powder
1 tsp paprika powder
1 tsp garlic powder
1 tsp cumin
1 tsp coriander
40g of oats
Black pepper for seasoning
1 egg
2 tbsp olive oil
Burger buns
Salad of your choice (optional)
Avocado sauce:
1 avocado
2 tbsp of mayo
½ tsp of chilli powder
Juice of ½ lime
Additional Burger Toppings:
Iceberg lettuce
Thin slice of cheddar
Sliced onion
Sliced tomato
Instructions
Start by preparing the burger sauce. Add the avocado to a bowl and mash.
Then add mayo, lime juice and chilli powder and mix together. Place into the fridge until burgers are ready.
In a food processor, add the kidney beans, chickpeas, onion, red pepper, chilli, paprika, garlic, cumin, coriander, oats and black pepper.
Crack an egg into a bowl, whisk and spoon in 3 tbsp of the egg mixture into the processor. Important - blend the mixture but keep it chunky as the mixture should not be smooth (if you do not have a food processor you can mash with a fork in a bowl)
The mixture should be wet but it shouldn’t be too wet. Take some of the mixture into your hand and see how it feels. Add a little more oats to the mixture if it feels too wet. If the mixture is not holding together and feels too dry, add a little more of the egg and mix.
Take the mixture and shape into burger patties. The burger patties should be circular and flat at the top and bottom, this means they will cook more evenly.
Take a nonstick pan and add some olive oil, make sure the pan is coated in oil.
Place the patties onto the pan and cook on a medium heat for 5-8 minutes on each side.
If cooking 2 at a time, place the cooked patties into the oven or air fryer at 150 degrees to keep warm while you cook the rest.
Prepare burgers, add any toppings to the burger bun.
When patties are ready, place on burger bun, top with avocado sauce and serve.
Can serve this meal with a salad of your choice.
Note - this recipe makes 4 burger patties, store the remaining patties in the fridge for 2-4 days. They can also be frozen.