Monday, 3 May 2010

Bank Holiday Beanie Burger

The weather this bank holiday was not the best, so think I can forgive myself for having a stay at home weekend!

But it's not like I was just lazing about watching the Telly. It was quite a productive weekend with regards to my up-cycling project.

First coat of paint. Done.

So, after working up a bit of an appetite, I decided to make bean burgers and served it with;

quinoa salad
avocado and tomato salsa
spicy sweet potato wedges
home made hummus

Beanie Burgers

makes 4


1 400 gram tin chickpeas
1 400 gram tin borlotti beans
half an red onion (finely grated)
1 clove of crushed garlic
1 red chilli (finely chopped)
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon turmeric
large handful fresh coriander (chopped)
3 tablespoons olive oil
6 table spoons gram flour
8 table spoons sesame seeds


1. Drain the chickpeas, place in pan and boil for 15 minutes
2. Drain the borlotti beans and place into a mixing bowl.
3. Whilst the chickpeas are boiling, place the grated onion, garlic, chilli, spices, seasoning, chopped coriander and 1 table spoon of olive oil into a separate bowl and mix thoroughly.
4. After 15 minutes remove the chickpeas from the heat, drain and add to borlotti beans. Mash until fairly smooth. (Don't worry if a few lumps remain)
5. Add, the mashed beans to the other ingredients, along with the gram flour and stir until evenly mixed.
6. Mould the mixture into four equally sized burgers and place in the fridge for at least 30 minutes.
7. After 30 minutes remove the burgers from the fridge, pat with a small amount of gram flour and press 1 teaspoon of sesame seeds into each side.
8. Place a griddle pan over a medium flame. Add 2 tablespoons of olive oil to the pan, once hot place the burgers into the pan and cook until slightly brown on each side.



  1. They look delicious! What did you put in your quinoa salad?

  2. Thank you.

    Quinoa salad was pretty simple but tasted so good, just a handful of chopped coriander and basil, a few sun dried toms, extra virgin olive oil and balsamic.


  3. ooh sun dried toms and basil with quinoa...amazing idea!