Panko Crusted Rice and Bean Burgers
Posted on September 24, 2013 by The Gourmet Vegan - No Comments
Panko Crusted Rice and Bean Burgers
These simple to make burgers are absolutely delicious and perfect for any meal time. They have the most amazing texture, which is topped off with the crispy panko crust and subtle, yet divine, flavours that will want you reaching for another. Be it lunch, dinner, or even in a bun, these will be a firm favourite in your household.
 40 Minutes |
 Makes 4 |
 ? kcal per serving |
INGREDIENTS
200 g ( 7 oz ) baby leaf spinach
250 g ( 9 oz ) cooked rice
1 x 400 g ( 14 oz ) can red kidney beans, drained
6 baby silverskin pickled onions, finely chopped
6 green olives, chopped
1 small chilli, finely chopped (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons mushroom ketchup or vegan Worcestershire sauce
2 tablespoons tomato salsa or tomato puree
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Panko breadcrumbs
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1. Wilt the spinach in a pan over a low heat, until most of the water has been released.
2. Place the spinach in a bowl with all of the other ingredients and mix together well. Whilst mixing, break up some of the beans, but leave some whole for texture.
3. Shape into 4 equal size burgers and coat with the panko breadcrumbs.
4. Place on a baking tray, drizzle with oil, and bake for 15 minutes. Turn the burgers over, drizzle with a little more oil and bake for a further 10-15 minutes until the burgers are golden brown.
RECIPE NOTES
The Panko breadcrumbs can be replaced with traditional breadcrumbs, however, the finished texture will not have as much crunch.
RECIPE TIPS
A teaspoon of Marmite or other yeast extract can be used if you are unable to find mushroom ketchup or vegan Worcestershire sauce.
The burgers are suitable for freezing. Coat with the breadcrumbs before freezing.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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