We like it hot – and these yummy burgers are full of beans and spicy scrumtiousness. If you’re a veggie or if you’re not, these burgers tick the box for a satisfying supper and to top it off they’re good for you too.
My beanburgers are nutritious, easy to make and delicious. The kids love to prepare them, and can’t wait to eat them. If it’s a nice day, why not slap ’em on the barbie? Make sure you squeeze as much water as possible out of the spinach, otherwise the burgers may break up when they are cooked.
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves
1 small, hot red chilli, finely chopped
100g (4oz) frozen chopped spinach, thawed
1 x 400g (14oz) tin cannellini beans
50g (2oz) fresh white breadcrumbs
1 tsp ground cumin
1 tbsp chopped
Salt and freshly ground black pepper
Herby low-fat yoghurt
Heat the oil in a small pan and cook the onion, garlic and chilli for 5 minutes until softened. Squeeze the excess moisture out of the spinach and place in a large bowl. (To get the maximum amount of water out of the spinach, place it in a tea towel and twist into a tight ball.)
Mash the beans well and mix them with the spinach, breadcrumbs, cumin and coriander. Add the onion mixture and mix well. Season to taste and with slightly wet hands, shape into 4 round burgers and pat them dry with kitchen paper.
Grill, or spray with oil and shallow fry, for a few minutes on each side until crisp and golden. Serve in burger buns, served with salad and low-fat yoghurt mixed with fresh chopped herbs, if liked.
This recipe is from My Kitchen Table: 100 Meals in Minutes by Ainsley Harriott. For more recipes from the My Kitchen Table series, as well as technique videos, cookery blogging and more, visit the My Kitchen Table website.