INGREDIENTS Serves 4
per burger( not including the cheese slice) 284 kcal 42.7g carbs 5.8g fat 15.5g protein
200 g dried urid beans
1 tbsp smoked paprika
1 tbsp dried thyme
Half a tbsp olive oil
1 large red onion
1 tsp garlic/ginger paste
1 vegetable stock cube
3 tbsp grated free from cheese ( or parmesan for non vegans )
4 tbsp cornmeal
The urid beans will need to be soaked overnight and then placed in a pan of boiling water and bolied rapidly for 15 minutes. Simmer for another 30 minutes or until the beans are tender. When they have finished cooking, drain and rinse with cold water.
Peel and chop the red onion. Heat the olive oil in a pan, add the onion and cook on a low heat for about 20 minutes. Add a couple of splashes of water to stop it sticking and burning. Add the garlic and ginger paste, thyme, paprika and crumble in the vegetable stock cube. Give it a good stir. Add the beans to the onions mixture and stir again.
Turn the mixture out onto a clean surface and form into 4 burgers. Sprinkle the burgers, top and bottom with corm meal to help shape them as the mixture will be quite sticky.
Put them in the fridge until needed and for at least 30 minutes.
Heat the oven to 200 c fan, place on the bottom shelf and cook for 10 minutes. Turn and add a slice of cheese,if you want to,( free from or regular ), on the top of each burger and cook for another 10 minutes. Serve in a burger bun, (gluten free if needed),with jalapenos or on its own with a salad or some chips..yum !
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