Your cart is empty
Prep
10m
Cook
25m
Total
35m
Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the beans and bake them at 180°C for 15-20 minutes. This prevents the burgers from getting mushy.
500 g Beans of choice
Step 2
In the meantime cook the onion with a little bit of oil until translucent, add the garlic and cook for 1-2 more minutes.
1 Onion
2 tbsp Water
2 Garlic cloves
Step 3
In a food processor or blender roughly blend all ingredients for the patties.
1 cup Corn
1/4 cup Toasted walnuts or other nuts
1 handful Fresh cilantro
1 tsp Smoked paprika
2 tsp Chili flakes
1/2 tsp Ground coriander
1 tbsp Flaxseeds
1/2 cup Breadcrumbs
Step 4
Form about 4 patties, fry them in a little bit of oil until crispy and brown. Alternatively you can also bake them in the oven at 200°C for 25-35 minutes.
Step 5
Slice and toast your burger buns, top them however you like and enjoy!
For
4
M
I
500
g
Beans of choice, cans, (I used kidney beans + chickpeas)
1
cup
Corn
1
Onion, medium
2
Garlic cloves
1/4
cup
Toasted walnuts or other nuts
1
handful
Fresh cilantro, optional
1
tsp
Smoked paprika
2
tsp
Chili flakes
1/2
tsp
Ground coriander
1
tbsp
Flaxseeds, = flaxegg
2
tbsp
Water, = flaxegg
1/2
cup
Breadcrumbs
Per Serving
Calories
566kcal
Fat
18g
Carbs
80g
Protein
19.2g
Fibre
10.1g
If your mixture feels too wet after blending, add an extra tablespoon or two of breadcrumbs. The flaxseeds will also help thicken the mixture as it sits, so if you have time, let the dough rest for 10 minutes before forming your patties.
You can prep the patty mixture a day in advance and keep it in the fridge.
Macros are estimated for 1 burger with bun, patty and toppings.
Only visible to you
Made it?
Cancel
