Bring the taste of summer to you with these deliciously spicy bean burgers! They’re full of fresh, zesty flavours with a deliciously crisp outside and meaty inside. Vegetarian or meat-lover, you’ll love these burgers - especially when topped liberally with a sriracha mayonnaise to add pleasant, garlicky spice to your burgers.

Makes two burgers:

Ingredients

200g Kidney beans - rinsed and drained and lightly crushed with a fork

100g tinned or frozen sweetcorn

1 small onion - chopped

1 clove garlic - crushed

½ tsp cumin

½ tsp chilli powder

1 tsp smoked paprika

¼ tsp salt

¼ tsp black pepper

½ tsp onion powder

½ tsp oregano 

½ tsp lime juice

100g fresh breadcrumbs 

1 tsp sriracha sauce - adjust to taste

1 tbsp olive oil for frying

To serve

burger bun

lettuce

sliced tomatoes

Sliced onion

Method

1. Preheat oven to 180°C 

2. Place all the ingredients together in a large bowl and work together using hands. Divide the mix into 2 equal sized balls then flatten into a burger shape. 

3. Heat the oil in a pan and place the burgers into the pan - gently fry on each side for 2 minutes until golden in colour and firm to touch.

4. Remove the burgers from the pan and place on a baking tray. Bake for 15-20 minutes until completely heated through, this will also remove some of the moisture and make the burger firmer. 

   Sriracha Ketchup 

5. Mix all ingredients together until smooth - adjust heat of the sauce by adding more/less sriracha 

    

   Assembly

6. Place in a bun with lettuce, onion, and sliced tomatoes