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Veggie Bean Burger

Ingredients for 4 portions

Per portion: 2621 kJ / 626 kcal

  • 4 tbsp vegetable oil 
  • 1 onion, finely chopped
  • 400g can borlotti beans, rinsed and drained
  • 1tbsp Kikkoman Soy Sauce
  • bunch fresh coriander, chopped
  • 50g dried breadcrumbs
  • 3tbsp plain flour
  • 1 egg, beaten
  • 3-4tbsp cumin seeds 
  • For the Tomato salsa:
  • 4 ripe tomatoes, deseeded and chopped
  • ½ red onion, thinly sliced
  • splash Kikkoman Soy Sauce 
  • 1tbsp olive oil
  • pinch of sugar 
  • 1tbsp snipped chives
  • To serve:
  • 4 Burger buns, 4 slices of Cheddar cheese 

Preparation

Preparation time: 30 mins

Heat 1tbsp oil in a frying pan and sweat the onion for 3-4 mins until softened. Remove from heat and place in a bowl with the borlotti beans.

Use a potato masher to crush the beans to a rough paste, then stir in the Kikkoman Soy Sauce, the coriander and breadcrumbs and mix well. The mixture should be quite dry, so add a few more breadcrumbs if it is too wet. 

Use damp hands to divide the burger mix into 4 balls. Shape each ball into a flat patty about 2cm thick. 

Roll each patty in a little flour and shake off the excess. Then dip in the beaten egg and finally roll in the cumin seeds. 

Heat the remaining oil in the frying pan and fry the burgers 2 at a time, for 2-3mins on each side until golden brown.

To make the tomato salsa, combine the tomato, red onion, Kikkoman soy sauce, oil and sugar in a bowl. Stir well and leave for the flavours to develop whilst the burgers cook. 

Serve immediately in buns with cheese or with the tomato relish.

A tasty vegetarian alternative during barbeque season. The cumin seed coating adds an extra flavour to these bean burgers. Serve in a bun or on their own with salad and coleslaw.