- 1 tin red kidney beans
- 1 carrot
- 1 onion
- 40g oatmeal
- 30g porridge oats
- Fresh basil
- Hendersons Relish (or M*rmite)
- 1 lime
- 250g Greek yoghurt
- 4 large pitta breads
- cheddar cheese (if you fancy making them into cheese burgers - I usually do)
- The burgers also work quite happily with just 70g of either oatmeal or oats. Or presumably any variation that adds up to 70g; more oatmeal makes them smoother
Along with Hannah’s earlier Halloumi and Sweet Potato Burger recipe, this is my favourite burger recipe… really simple, based on a recipe found in a magazine (spotted by @hilaryrfoster), it’s dead tasty.
Serves 2 hungry people as a meal; 3 or 4 as a snack. INGREDIENTS TEAM SHOT:
Chop the onion and soften in a large frying pan. Grate the carrot and add to the onion.
Rinse the kidney beans, then place in bowl and mash with a fork or potato masher. Add to the pan.
Tear or chop the basil leaves – you know how much you like basil, but a good handful. Add to the pan.
Add a few dashes of Henderson’s Relish, or, if you don’t know what I’m talking about, M*rmite will do the job – just gives them a bit of a kick. Stir it all together. Add the oats/oatmeal,
and then stir in ’til it s all well mixed:
Tip it out onto a cutting board to cool.
Whilst it cools, juice the lime and add it to the yoghurt and stir in.
Once the burger mix has cooled, shape into 8 small burgers.
Pre-heat the grill. Put the burgers on the grillpan, and brush with oil – not too much or they get soggy – and stick ’em under the heat. When they’re done on one side (after about 5 minutes), flip ’em, brush with oil again and put back under the heat. Warm the pitta bread.
Once the burgers are browned as you like them, serve with the pitta bread, lime yoghurt, salad leaves and the (optional) cheese:
Serve with a tumbler or two of a nice Portuguese Alentejo red.