Thai Bean Burgers

 

 Thai Bean Burgers

Another quick and easy Bean Burger with a totally different taste to the others. Mildly spicy with the lovely fresh tastes of lemon and ginger - serve as usual with a roll, salad and low fat creme fraiche for a light and summery garden lunch .....

Thai Bean Burgers
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  1. 1 Tin drained and rinsed Butter Beans
  2. 1 Clove of garlic - crushed
  3. 1 Red chili - chopped finely
  4. 1 Red onion - chopped finely
  5. 1 Piece of ginger - peeled and grated
  6. 1 Unwaxed lemon - juice and zest
  7. 2 teasps. light soy sauce
  8. 2 slices wholemeal bread made into breadcrumbs
  9. Fresh parsley (dried if you have none will do - just!)
  10. Freshly ground black pepper
  1. Put the garlic, chili, onion, ginger, parsley, half the lemon juice, lemon zest and soy into a small blender and blend to a paste.
  2. Mash the butterbeans roughly.
  3. Add the breadcrumbs and blended paste to the beans and mix well.
  4. Shape into 4 balls and put in the fridge for about an hour. (or longer)
  5. Put the dried breadcrumbs on a tea plate.
  6. Flatten the burgers gently into burger shapes and lightly press into the breadcrumbs.
  7. Lightly spray the burgers with oil and fry for 3-4 minutes on each side until cooked through and golden.
  8. Alternately place on a parchment lined baking tray - lightly spray the parchment with oil - bake in the oven 200°C for 20 minutes turning halfway through.
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I served these burgers with ciabatta rolls, rocket & field salad and low-fat creme fraiche flavoured with lemon zest, lemon juice and black pepper.

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