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Guest recipe: Made in Hackney’s banging bean burger (ve)
Made in Hackney is the UK's first plant-based cookery school, born in 2012. Their mission is to reduce health inequalities, increase access to climate-friendly food, and bring communities together using the power of plants. MIH delivers joyful plant-based cookery classes and provides meals to households who need food support. They bring a wealth of experience and cookery knowledge and we can recommend their debut cookbook: We Cook Plants.
This delicious bean burger is a fantastic example of making a store-cupboard staple into a rich and perfectly crispy lunchtime option that teenagers are sure to love. Portions relate to a child of secondary school age, please adjust to suit your needs.
Ingredients
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1 kgtinned borlotti, kidney or butter beans
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500 gcooked mashed veg (pumpkin, sweet potato or squash)
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115 gplain flour
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9 ggarlic sliced
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40 mllemon juice
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3 gground cumin
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3 gground coriander
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3 gpaprika
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3 gground black pepper
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100 gbreadcrumbs (optional)
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10wholemeal buns
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625 gtomatoes sliced
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10lettuce leaves
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25 mloil
Instructions
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Preheat the oven to 200°C.
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Drain the beans then mash them with a potato masher in a bowl.
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Add the mashed vegetables, flour, sliced garlic, lemon juice, spices, pepper and oil. Mix well.
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Roll the mixture into burger-sized balls with wet hands. Flatten the balls slightly. If you like, you can coat them with breadcrumbs for extra crunch.
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Place the burgers on a baking tray lined with parchment paper.
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Place the baking tray in the oven and cook for 30 minutes, turning the burgers over midway through cooking.
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Serve in buns with lettuce and tomato slices.
Notes
Key facts per serving:
Fibre: 14g
Protein: 18g
Saturated fat: 1.9g
Other nutrition facts: contains iron, zinc & calcium
Allergens: gluten
Carbon emissions: 0.59kg, very low carbon (A rated)
