Fast Beanburger
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 can kidney beans, drained
- 1 can beans (ellini), drained
- 1 small onion (s), very finely chopped
- 1 clove garlic, very finely chopped
- 1 small carrot (s), grated
- 0.5 stick ½ celery, finely chopped
- 50 g corn kernels, frozen
- 1 handful parsley, finely chopped
- 1 tablespoon soy sauce, dark
- 2 pinches ground pepper
- 1 tablespoon, leveled curry powder, hot
- 1 tablespoon, leveled paprika powder, hot
- 1 pinch (s) salt
- 1 small chilli pepper (s), hot, fresh, finely chopped
- 80 g breadcrumbs, fine
- 32 splashes olive oil, or sunflower oil
- 50 g breadcrumbs, for the citizens
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven or 200 ° C top / bottom heat.
- Crush kidney and cannellini beans with a fork. Add all other ingredients and mix well. Then shape into 8 large or 16 small burgers with wet hands.
- Now turn the burgers in the additional breadcrumbs and then spray or brush with olive or sunflower oil 1-2 times on each side and place on a baking sheet lined with baking paper. Bake in the oven for about 25-30 minutes, then turn and brown the other side under the grill for about 3-5 minutes. Keep an eye out!
- Tastes best in a burger bun with salad and homemade fries. I always do this with spray oil in the oven, because it is so easy to dose and it therefore remains lower in calories.
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