Baked Bean Burgers.
This is another really adaptable recipe. You can swap any/all of the herbs and spices out for ones you prefer, although I do recommend getting hold of nigella seeds if you can, as they taste great as the dominant flavour in this. The mixture is quite wet so if you’ve got the time, I suggest popping these in the freezer for an hour or so to firm up before cooking, especially if you plan to put them on the bbq.
Ingredients.
1½ tbsp olive oil
1 red onion, finely chopped
1 small carrot, finely chopped
2 tsp nigella seeds
1 tbsp sun-dried tomato paste, or 4/5 sun-dried tomatoes chopped
1 tsp dried mixed herbs
½ tsp crushed chillies or chilli powder, optional
Salt & Pepper, to taste
400g tin baked beans
50g breadcrumbs
2 medium potatoes, or 300g leftover mashed potato
Handful of fresh parsley, finely chopped
Equipment.
1 pan & 1 seive
Method.
Bake the potatoes in a hot oven (200-225°C) for an hour or more, until they are fluffy & dry inside. Scrape out the flesh and leave to cool completely
(You can omit this stage if using leftover mashed potato)
Meanwhile, cook the onions and carrot in the oil on a medium heat for around 15 minutes until soft and brown (but not burnt)
Add the nigella seeds, sun-dried tomato paste, herbs, chilli flakes (if using) salt & pepper, and cook for a further 1 min
Drain the sauce from the beans using a sieve, and add the bean to the pan, crushing some and leaving some whole
Add the cooled potato flesh, breadcrumbs and fresh parsley, and stir to completely combine
Shape the mixture into patties (around 6, depending on the size you’re after) and pop them in the freezer to firm up before cooking if you have the time
If cooking immediately, brush with a little oil and place on some baking paper under a hot grill for around 10-15 mins until browned. If cooking from frozen, cooking time will be longer - around 20-25 mins
