Thai bean burgers

This is another pre-baby meal and, again, another meal I look forward to recreating one day. Some of the pictures also reveal my late pregnancy craving for vinegar. I was making homemade chips regularly for the primary purpose of smothering them with the stuff! I had very few pregnancy food cravings (just aversions in the first trimester) but in the final weeks I seemed to want malt vinegar in copious quantities.

As for the actual burgers, I have previously shared two Thai-style veggie patty recipes flavoured with ginger, chilli and soy sauce. Clearly I know my burger tastes because today's recipe is really a third variation of the same concept. However, I think it is the best variation yet. These burgers are bigger, heartier, meatier, and sturdier than the patties I've shared before.

Much as I love my food processor, I prefer to avoid it for burger recipes if I can. Thus, you won't need a food processor for these burgers, although if you choose to use one you'll cut down on mixing and chopping time and will have patties with a smoother final texture.

These work well as burgers in buns, with salad and, yes, with homemade chips.

Thai bean burgers

An easy, hearty vegan-friendly burger recipe that yields four burger patties

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/2 cups (1 tin) butter beans or white beans, cooked

Drizzle olive oil

1/2 red onion, diced

1 clove garlic, crushed

1 bell pepper, diced

1/2 medium carrot, grated

1/2 cup kale, finely chopped

1 tsp ginger puree or grated fresh ginger

1 tbsp sweet chilli sauce

2 tsp soy sauce

1 tsp tahini

1 piece of bread, crusts removed, crumbled

1/4 cup plain flour

Method

In a mixing bowl, roughly mash the cooked beans with a masher or the back of a fork and then set aside (they don't need to be too smooth at this stage).

Heat a non-stick pan over medium-high heat and pre-heat your oven to 160'C (320'F). 

Drizzle oil in your pan if needed and saute the onion and garlic until fragrant and golden, approximately 5 minutes. Add the beans, pepper, carrot, kale, ginger, sweet chilli sauce, soy sauce and tahini to the pan and reduce heat to low. Cook for 5 to 10 minutes, stirring occasionally.

Transfer the vegetable mix back to your mixing bowl and mash again, this time ensuring the mix is smooth enough to shape into patties. Add the bread crumbs and plain flour and stir through until incorporated.

Shape four patties and place on a baking tray. Bake for 15-20 minutes. turning once.

Submitted to Healthy Vegan Fridays.

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