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Spicy Bean Burgers

Spicy Bean Burgers

The Fort St George in Cambridge used to do a spicy bean burger. I can’t remember why I first picked it from the menu but I did every time I visited until they stopped doing it. The texture and taste was just stunning and I never thought it was missing meat.

I’ve tried to replicate it for a while and never come close. Then I saw Kelly’s recipe for bean burgers on her site, Chickpeas and Charcoal. Her recipe gives you the basic makeup of the burger but lets you flavour it the way you want and use the beans of your own choice. I therefore was going to use this recipe and add the spicy element to it. I remembered the kidney beans from the Fort St George burger so I was nearly there.

What a good BBQ’d burger needs is some earthiness. Cumin is my spice of choice for this. For the heat, I could have gone with chilli powder or chilli flakes, however I think kidney beans work particularly well with jalapeños.

Cooking surfaces

BBQ Temperature

Ingredients

  • A tin of chickpeas, drained
  • A tin of kidney beans, drained
  • 3 tbsp plain flour
  • 4 tbsp chopped fresh coriander
  • 1 tsp cumin seeds, crushed but a little chunky
  • 10 slices of jalapeños (from a jar)
  • Salt and pepper, plenty to taste

For your burger

  • Brioche burger buns
  • Shredded lettuce
  • Grilled halloumi (optional)
  • Sliced onion
  • Ketchup or relish
  • Frenches mustard
  • Mayo

 

Method

 

  1. Drain both your chickpeas and kidney beans before adding to the bowl of your food processor.
  2. Add the plain flour, coriander (including stalks), cumin seeds and jalapeños.
  3. Blend these ingredients briefly leaving the mixture very coarse. 
  4. Add salt and pepper.
  5. Now blend a little more.
  6. Taste the mixture to check your seasoning. You’re safe doing this. 
  7. If you’re happy with the seasoning then blend a little further but keep it chunky. 
  8. Split the mixture into 4 parts and form into 4 patties. 
  9. Place these on a lightly floured plate and place in the fridge to firm up for an hour or so.
  10. Get your Egg lit and setup for a direct cook at 180°C. 
  11. I cook my burgers in either a cast iron pan, on the half moon cast iron plnacha or on the full cast iron plancha. Preheat whichever of these you’re going to use.
  12. Put a little oil on the cast iron surface before you add your burgers. 
  13. Cook the burgers for at least 5 minutes, without moving them, to allow a nice crisp skin to form.
  14. Flip them after 5 minutes and cook for a further 5 minutes.
  15. Serve them in a bun with your favourite condiments and toppings. 

Notes

There are so many ways to stylise your burger. Being a veggie burger I’ll skip adding bacon but go for it if you fancy.

My preferences are for some crunchy veg such as shredded lettuce, shredded cabbage and sliced onions. To this I like to add ketchup, Frenches mustard and mayo. 

French Trimmed Rack of Pork

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