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This burger is loaded with flavour and pan-frying the patties gives it a rich, meaty edge.

Less than 1 hour

Serves 4

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Ingredients:

Bean patties:
  • 2 cans (410g each) red kidney or black beans, drained and rinsed
  • 2 Tbsp (30ml) olive oil
  • 1 onion, diced
  • 1 large red pepper, diced
  • 1 clove garlic, chopped
  • ½ Tbsp (7ml) each ground coriander, cumin and smoked paprika
  • 1 Tbsp (15ml) each Worcestershire sauce and tomato sauce
  • ½ cup (125ml) PnP bakery fresh breadcrumbs
  • 1-2 discs (60-80g each) feta, crumbled
  • 1 large egg
Avo smash:
  • 2 avocados
  • Juice (60ml) and grated peel of 1 lemon
  • Salt and milled pepper
  • ½ tsp (3ml) smoked paprika
  • Handful fresh coriander
  • A few dashes Tabasco (optional)
  • 4 burger buns, sliced tomato and baby gem lettuce, for serving

Method:

  1. Place beans on kitchen paper and dry well.
  2. Heat olive oil in a pan and sauté onion and peppers for 8-10 minutes or until golden.
  3. Add garlic, spices and sauces and cook for a minute.
  4. Mix onion mixture with beans and remaining patty ingredients.
  5. Blitz mixture in batches to a coarse crumb – it shouldn’t turn into mash or purée.
  6. Shape into four patties and chill in the fridge for at least 30 minutes or until firm.
  7. Pan-fry over high heat for 3-4 minutes a side.
  8. Smash avocado and combine with remaining ingredients.
  9. Top buns with tomato and lettuce, patties and avocado smash.
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