The Ultimate Bean Burger

• These easy-to-make, delicious burgers are everything you need in a plant-based burger!
• Full of protein.
• Aromatic, slightly spicy and very filling.
• Mix with your favourite ingredients and serve on your favourite bread roll with a side of chips.
• Works perfectly as a vegan steak served with potatoes and some side salad.

Organic Red Kidney Beans 1kg (Sussex Wholefoods)

250g cooked kidney beans

Organic Rolled Porridge Oats (2kg) - Sussex WholeFoods

0.5cup oats

Organic Sesame Seeds (1kg) - Sussex WholeFoods

2tbsp sesame seeds

Organic Ground Brown Flaxseed, Gluten-Free 1kg (Sussex Wholefoods)

1tbsp ground flax

Organic Yeast Flakes 250g (Sussex Wholefoods)

1tbsp yeast flakes

Organic Chilli Flakes 100g (Sussex Wholefoods)

0.5tsp chilli flakes

Organic Cumin Powder 100g (Sussex Wholefoods)

0.5tsp cumin powder

Organic Oregano Leaves 30g (Sussex Wholefoods)

1tsp oregano

Smoked Paprika 250g (Sussex Wholefoods)

0.5tsp smoked paprika

Organic Black Pepper Powder 100g (Sussex Wholefoods)

0.25tsp pepper

Extra Virgin Olive Oil 250ml (Filippo Berio)

1tsp olive oil

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp salt

Other Ingredients

• 1 onion.
• 2 garlic cloves.
• 2tbsp water.

Method

1. Soak dried kidney beans (0.5cup) for at least 12 hours. Drain, rinse well, cover with water and bring to boil. The beans must boil for 15 minutes on high heat. After that, lower the heat and simmer until cooked (approximately 1h).
2. Using a fork, mash kidney beans, leaving some bigger chunks.
3. Chop onions and garlic into small cubes.
4. Place oats in a blender and blend until you reach flour texture.
5. Mix all ingredients together and leave to stand for 15 minutes.
6. Form burgers using your hands.
7. Heat a well-oiled non-stick frying pan on medium heat.
8. Cook the burgers in the pan for around 5 minutes on each side until nicely brown.
9. Serve with lettuce, pickles, tomatoes and vegan mayo on your favourite bread roll.