VegBox Recipes

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Ingredients

(makes 8)

1 can red kidney beans (or half kidney beans, half chickpeas)
1 red onion, diced
2 (or more!) cloves of garlic, finely chopped
8 fresh tomatoes, roughly chopped
1 red pepper, diced
1 courgette, grated
3 slices of bread, grated into crumbs
Half teaspoon (or more!) hot chilli powder / curry powder
Olive oil
Salt and black pepper to taste
Dairy free cheese-sauce powder (optional)
Slices of the cheese of your choice (optional)

Method

Preheat the oven to 200C.
Heat some oil in a large saucepan, the gently sauté the onion and garlic for 3 or 4 minutes.
Add the red pepper for another minute, then the grated courgette, and then add the spices and cook for another couple of minutes.
Remove the pan from the heat.
Stir in the chopped tomatoes.
Puree the beans in a blender with another glug of olive oil and a tiny splash of water if it’s too thick to puree.
Stir the puree into the cooked mix along with the bread crumbs, adding the breadcrumbs in a little at a time until the mixture is holding together like a dough.
Taste and adjust seasoning / spices for your preference, adding the dairy-free cheese sauce powder at this stage if you want to use it.
Use your hands to create eight equal sized ‘patties’ – using your hands is a good test of the consistency. If the mix gets really stuck to your palms and fingers, you probably want to add more breadcrumbs, otherwise the burgers will be more like dollops that won’t hold together – your hands should stay relatively clean.
Place the patties onto a lightly oiled baking tray and bake in the oven for around 15 minutes on each side Putting cheese slices onto the patties for the last 3 or 4 minutes if you want cheese burgers.
Serve the patties hot on a bed of fresh salad leaves (we used a rocket, spinach and watercress mix).

Time From Cupboard-To-Table

1 hour including 30 minutes baking time

Notes & Variations on Spicy Beanburgers with Courgette

You could try using grated carrot or squash, pureed broad beans, chopped mushroom, peas, spring onions, or sweetcorn.

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