The Ultimate Baked Bean and Vegetable Burger
I love baked beans and always have a few tins in the cupboard. Not only are they perfect for when you want a quick lunch, but also great for using as a quick ingredient for a more substantial meal. These baked bean and vegetable burgers are absolutely delicious, full of flavour and have the most incredible texture. When you next reach for a tin, why not try these wonderful burgers. I am sure these are going to get incredible feedback.
|50 Minutes||Makes 4-6||? kcal per serving
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic
250 g ( 9 oz ) cabbage
50 ml ( 2 fl oz ) water
½ teaspoon black pepper
½ teaspoon thyme
½ teaspoon sage
½ teaspoon caraway seeds
1/4 teaspoon smoked paprika
1/2 fresh chilli (optional)
1 x 400 g ( 14 oz ) tin baked beans in tomato sauce
4 tablespoons chickpea flour
Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.
Begin by processing the onion, garlic and cabbage in a processor until very finely chopped.
Heat the oil heat, over a medium heat, and fry the mixture, with a pinch of salt, for 5-6 minutes until the vegetables start to soften. Add 50 ml water, reduce heat to low, and continue to cook until the onions have started to caramelise and the mixture is softened.
Next, add the seasonings and the tin of baked beans and continue to cook for a further 1-2 minutes. At this stage check for seasoning.
Add in the chickpea flour and combine well. You will now have a thick burger mixture.
Allow for the mixture to cool and then shape into 4 large or 6 medium burgers.
Place on a greaseproof baking sheet and bake for 35 minutes, turning once halfway through cooking.
The chickpea flour can be substituted for plain flour, however, the burgers will not hold together as well, and so care should be taken when cooking.
Once shaped, these burgers are suitable for freezing. Why not make a few batches at a time.