On Saturday David chose the recipe for the evening meal. Spicy Mexican Bean Burgers. I am not keen on moulding food into shapes so come 4pm when we started the preparation in earnest, David took the lead. I was left to trim the salad leaves! The ingredients made 4 but David managed to make three large burgers from them.
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 3 spring onions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 large red chilli, deseeded and finely chopped
- 1 tbsp Cajun spice
- 2 x 300g tins mixed beans, drained and rinsed
- 1 large free-range egg, beaten
- 100g fresh breadcrumbs (50g)
- Below are optional: we never used them
- Small handful of fresh coriander leaves, finely chopped
- Juice of ½ lime
- 150g feta, crumbled
- 8 slices Monterey Jack cheese
- Toasted burger buns, guacamole, rocket, chopped tomatoes and sour cream to serve
- Heat 1 tbsp olive oil in a pan, add the onion and spring onion and fry over a gentle heat until softened but not coloured.
- Add the garlic, chilli and Cajun spice, then fry for 2-3 minutes.
- Tip into a bowl, add the beans and roughly mash.
- Leave to cool slightly, then add the egg, breadcrumbs, coriander and lime juice (if using). Season, then mix well to combine. Gently stir in the crumbled feta (if using). Wet your hands slightly, then shape into 4 large burgers. Double the ingredients if want to make 8!
- Chill 4 of them in the fridge for 30 minutes.
- Heat the remaining oil in a frying pan over a medium heat, add the burgers and fry for 3-4 minutes on each side until golden brown.
- (For surplus, freeze until solid, then pack into a plastic container, seal and freeze for up to 3 months. To cook from frozen, heat oven to gas mark 6/200 degrees oven and cook for 20-25 minutes.)
We served the burgers on toasted sesame topped buns with low fat cheese slices and lots of salad. The meal was rich and filling, though ultimately healthy!
David can cook again, it was a great success!! 😀