GCSE Food Tech Bean Burgers

This bean burger recipe was in my daughter's GCSE Food Tech recipe booklet when she first began studying it in 2018.  It was such a tasty yet simple recipe that I copied and saved it.

Makes 4-5 burgers

2 ×400g cans of beans in water (borlotti, butter, kidney, black, chick peas or any other type – a mixture is good), drained 
handful of fresh coriander leaves and stalks
1 onion, finely diced

½ tsp ground cumin

½ tsp ground coriander

½ tsp paprika

¼ tsp cayenne pepper

zest of 1 lemon or lime

3 tbsp plain or gram flour

salt and pepper

oil (sunflower or rapeseed) for frying

To serve (optional)

2 tbsp mayonnaise, piccalilli or chutney

¼ iceberg lettuce, shredded

bread rolls

1 small red onion, thinly sliced into rings

1 large tomato, thinly sliced

1. Place all the burger ingredients in a food processor and process for a few seconds. Alternatively, this can be done by hand, but you will need to mash the beans with a fork.

2. Using your hands and some extra flour, shape the mixture into four equal-sized burgers to fit your bread rolls. Editors note; add more flour 1 tbsp at a time if your mixture is too wet. I've had to add quite a lot more flour on occasions, particularly when using home cooked beans.

3. Chill the burgers in the refrigerator for 15–20 minutes until they are firm.

4. Shallow fry the burgers in some oil over a medium heat, turning them over every few minutes until they are golden and crisp on both sides (approximately 10 minutes altogether).

5. Before serving, prepare the dressing: mix together the mayonnaise (or piccalilli or chutney) and lettuce. Cut the bread rolls in half and toast under the grill on both sides. 

6. Spread the bottom halves of the bread rolls with the dressing, add a slice of tomato and some onion rings, then the burgers. Cover with the top halves of the bread rolls.

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