Black Bean, Carrot and Sweetcorn Burgers
Share the love
- Serves: 5-6
- Preparation: 20
- Cooking: 20
- Passive: 60
- Ready: 100
Mix them up, get messy, serve and enjoy!
- 1 can (approx. 1 cup) black beans, drained and rinsed
- 1 cup sweetcorn corn kernels (defrosted from frozen is fine)
- 1 cup grated carrot
- ½ cup chopped onion (if making for kids you could soak these a bit first for less kick/less eye water)
- oregano, to taste
- paprika, to taste
- big squirt of ketchup
- ¼ cup white flour
- ¼ cup gram flour (chickpea flour) – important as it helps the burgers stick together
- water, as you go along
- salt and pepper, to taste
- chilli sauce/BBQ sauce, optional
Combine and mix all the ingredients together in a big bowl, getting nice and sticky! Make sure to mix up the flours and don’t worry if you mush the beans a little bit. Add a little water as you go along, as needed, to get the mixture to stick together and form a ‘dough’ (normally not that much water is required as you get liquid from the other ingredients).
Taste a bit of the mixture (it’s all fine to eat raw, so no worries with kids!), add salt/pepper, and even some chilli sauce/BBQ sauce if you like some kick.
Form small patties and leave to chill in a fridge for an hour or so, ideally, as this helps them stay firm when cooking. Alternatively you can freeze them as patties, and cook straight from frozen (handy for making up a big batch).
Fry the pain a non-stick pan, on a medium heat, with oil – you don’t need to move them too much, try not to squash them during frying – they should form a nice brown crust on outside, and obviously be hot all the way through. They normally take about 4-5 minutes on each side (bit longer from frozen).
Serve with chips/potatoes, in buns.
For adult burgers jalepeños are an additional option … just chop up and add in with mixture!
Recipe created by Archer’s Mark, for Meat Free Monday
Watch MFM’s one-minute commercial, It’s Not Complicated!, by Archer’s Mark, which highlights the excitement of cooking with children and enjoying vegetable-centred Mondays – and includes this recipe!