Veggie Bean Burger

Veggie Bean Burger

Preparation time: 5mins + 1 hour setting time

Cooking time: 10min

Number of servings: 4

Carbon Footprint (per serving): 0.39 kgCO2e kgCO2e

Recipe submitted by: Neil Gorton (Zest Leeds)

Ingredients

  • 1 400g tin of kidney beans.
  • 1 red onion.
  • 1 small carrot.
  • 2-3 mushrooms.
  • 2 garlic cloves.
  • 1 tablespoon smoked paprika.
  • 1 tablespoon ground cumin.
  • ½ fresh Lemon, juiced (or 1 – 1.5 tablespoons of bottled lemon juice).
  • ½ tablespoon soy sauce.
  • 1 small bunch coriander (optional).
  • Pinch of salt and pepper.
  • 1 heaped tablespoon plain flour.
  • 4 tablespoons breadcrumbs (optional).
  • 1 tablespoon olive oil.
  • 4 burger buns.
  • 1 little gem lettuce.
  • 1 large tomato.
  • 2 large gherkins (optional).

Method

  1. Roughly chop the onion, mushrooms garlic, and grate the carrot into a food processor ( or bowl if using a masher).
  2. Add the cumin, paprika, lemon juice, soy sauce coriander, salt, pepper and flour and blend in the processor (of mash in the bowl with grated carrot).
  3. With floured hands, work the mixture into 4 equal balls and shape into burgers.
  4. Coat each burger with the breadcrumbs and set in the fridge for 1 hour.
  5. Put a frying pan or griddle pan on a medium heat and add the oil.
  6. Cook the burgers on each side for 3-5 minutes or until golden and crisp. Turning once.
  7. Remove the burgers and wipe the pan clean with kitchen towel.
  8. Lightly toast the buns in the pan and serve with lettuce, tomato and gherkins if you like them.
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Equipment

  • Access to kitchen hob.
  • Access to fridge.
  • Chopping board.
  • Sharp knife.
  • Food processor or masher.
  • Frying pan or griddle pan.
  • Kitchen Towel.

Considering Carbon Footprint

Carbon footprint (per serving): 0.39 kgCO2e kgCO2e. This is the same as making 19 mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

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