I like spicy! – Miss J, 2
It has been raining, grey or blustery pretty much every day this week but I have been determined to keep developing barbecued goodness.
This week, I made these crispy on the outside, spicy, cheesy and slightly gooey on the inside bean patties with bursts of intense sundried tomato. They are SO DARN GOOD!
This makes 4 large veggie burgers, which can be sliced in half to fill 8 average sized pitta breads.
- 2 x 400g cans of mixed beans (240g each when drained)
- 280g jar of sundried tomatoes in oil
- 1 large free range egg
- 1 rounded tsp chilli powder
- 100g hard cheese, finely grated (Divo Vegetarian Grated Italian Hard Cheese by Aldo Zilli is a good veggie option if you need one)
- 8 pitta breads
- A handful of lettuce or basil leaves, as preferred
- 8 tbsp houmous
1. Drain the beans and rinse them well.
2. Drain and roughly chop the tomatoes and add to a large bowl with the beans.
3. Use a fork to mash the mix, leaving some beans still in tact, then stir in the egg and chilli powder.
4. Add the cheese and stir until evenly combined.
5. Divide the mixture into 4 and work into burger shapes.
6. I cooked ours in our Tefal Optigrill because it was too wet outside, but you could cook these in a griddle pan on the BBQ. Just keep cooking until their firm and a little crispy.
7. Serve in a warmed pita bread with fresh salad leaves and houmous.
I designed this recipe as part of a challenge from Beko, who sent us an incredible American-style fridge-freezer (Beko ASL141S) with a stainless-steel look. It’s making it easier to stay organised and keep all the food we need for the busy sumer holidays fresh and delicious.
Read more about it in this post.
Beko supplied the fridge-freezer and food for this post