Sheila's Spicy Bean Burgers. Whether you're exploring eating vegetarian, or just want to add more veggies to your diet, bean burgers are a great way to do either. Homemade bean burgers are a wonderful source of plant-based protein, along with fiber and some vitamins. Try foraying into meatless burgers with one of our ten most popular bean burger recipes.
Tom Kerridge's spicy veggie bean burger from Lose Weight and Get Fit is full of flavour and texture and a great meat-free burger idea for barbecues. As a result of an increased focus on more plant-based protein options and choices, we have developed our newest member of the Stawnichy's Family of products: The Spicy Bean Burger! It is fully vegetarian, gluten friendly and vegan. You can have Sheila's Spicy Bean Burgers using 13 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Sheila's Spicy Bean Burgers
- You need 1 of red onion, finely diced.
- It’s 1/4 cup of carrot, finely grated.
- It’s 2 cloves of garlic, crushed.
- It’s 1/2 tsp of mild chilli powder.
- It’s 1/2 tsp of smoked paprika.
- You need 1/2 tsp of ground cumin.
- You need 1/2 tsp of vegetable bouillon powder.
- You need 1 can of organic red kidney beans in water, drained and rinsed.
- You need 1/2 tsp of English mustard powder.
- Prepare 2 tsp of gluten-free tamari sauce.
- Prepare 1 tbsp of tomato puree.
- It’s 3/4 cup of oats, quinoa or buckwheat flakes.
- You need 2 tbsp of coconut oil for frying.
These spicy bean burgers will keep in the refrigerator for a couple of days which makes them ideal for preparing the day before. They also freeze well, but defrost completely before frying. Quick and easy to prepare, these meat-free burgers make a great midweek meal. A black bean burger would simply be a patty made from beans if we didn't add some pizazz.
Sheila's Spicy Bean Burgers step by step
- Gently fry the onion until it sweats (about five minutes) – in one tablespoon of the coconut oil.
- Add the grated carrot, garlic, chilli powder, smoked paprika, cumin and vegetable bouillon powder and cook over a low heat for a further 5 minutes, and then put the mixture to one side.
- Place the beans in a large flat-bottomed bowl or saucepan and roughly mash them with a potato masher.
- Add the mustard, tamari sauce and tomato puree, and mix well.
- Next, stir the sauteed vegetable and spice mix into the mashed beans and incorporate the quinoa, oats or buckwheat flakes.
- Moisten your hands and form the mixture into 4 burgers, about 8cm across.
- Warm 1 tbsp of coconut oil in a non-stick pan, over a medium to low heat. Fry the burgers, cooking for 5 to 8 minutes on each side.
- Serve straight away with a large salad. I also suggest frying and caramelising a few extra pieces of red onion and adding some white bufala cheese to sprinkle over the burgers when they are served.
The sautéed garlic, onion, + pepper combo is a great start, but a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper turn black beans into the BEST black bean burger. These are dairy free and vegan with no added salt, sugar, fat or additives that supermarket burgers contain. Spicy Black Bean Burger Haiku: "Yum BB patties. Expected more of a kick but still they were good." W/ the Sriracha chili powder & jalapeno I anticipated fire-breath w/ these but they were surprisingly tame (well OK I wouldn't have given one to my pre-schooler) but I like things scorching. In a blender put the beans with the breadcrumbs and egg.