These meatless burgers are budget-friendly, with a surprisingly crisp exterior and satisfying, soft chew.
To read the accompanying story, see: Canned foods helped her through poverty. Now Britain’s ‘Tin Can Cook’ inspires others with her budget recipes.
Make Ahead: The burger patties can be refrigerated (uncooked) for up to 2 days. They freeze well (uncooked) for up to 3 months; for best results, layer them between pieces of wax or parchment paper before wrapping tightly in plastic wrap.
To read the accompanying story, see: Canned foods helped her through poverty. Now Britain’s ‘Tin Can Cook’ inspires others with her budget recipes.
Make Ahead: The burger patties can be refrigerated (uncooked) for up to 2 days. They freeze well (uncooked) for up to 3 months; for best results, layer them between pieces of wax or parchment paper before wrapping tightly in plastic wrap.
Servings:
Ingredients
- Sunflower or other neutral-tasting oil
- 1 small onion, finely chopped
- 1 large carrot, scrubbed well and finely chopped
- 1 teaspoon ground cumin
- Leaves from 4 stems cilantro or 2 stems curly parsley, finely chopped
- 14 ounces no-salt-added canned kidney beans, drained and rinsed
- 1 teaspoon flour, or more as needed
- Kosher salt
- Freshly ground black pepper
- Crushed red pepper flakes
- Hamburger or other soft buns, for serving
Directions
Heat
a tablespoon of the oil in a large skillet over medium heat. Once the
oil shimmers, stir in the onion, carrot, cumin and cilantro or parsley.
Cook for 8 to 10 minutes, stirring occasionally, until the vegetables
have softened, then transfer to a mixing bowl. Wipe out the skillet.
Add the kidney beans, mashing them into the bowl to form a burger mix that looks almost pureed. Stir in the flour, which should stiffen the mix, adding more by the teaspoon as needed. Taste, and season with salt, pepper and/or crushed red pepper flakes. Form a total of 4 to 6 patties (the size you like), making them about 1/2-inch thick.
Pour in just enough oil to coat the bottom of the same skillet you used; heat it over medium heat. Once the oil shimmers, add as many patties as will fit in a single, uncrowded layer; cook just long enough to heat through and develop a nice crust on each side, turning them over as needed.
Serve warm, on buns.
Add the kidney beans, mashing them into the bowl to form a burger mix that looks almost pureed. Stir in the flour, which should stiffen the mix, adding more by the teaspoon as needed. Taste, and season with salt, pepper and/or crushed red pepper flakes. Form a total of 4 to 6 patties (the size you like), making them about 1/2-inch thick.
Pour in just enough oil to coat the bottom of the same skillet you used; heat it over medium heat. Once the oil shimmers, add as many patties as will fit in a single, uncrowded layer; cook just long enough to heat through and develop a nice crust on each side, turning them over as needed.
Serve warm, on buns.
Recipe Source
Adapted from a recipe originally published in "A Girl Called Jack: 100 Delicious Budget Recipes," by Jack Monroe (Michael Joseph, 2014).Tested by Bonnie S. Benwick.
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