This vegan kidney bean and dried soya mince burger is very tasty and perfect to satisfy any burger craving. It is also perfect for vegetarian and vegan guests if you’re inviting them to a barbecue – there’s no reason to not include them with a tasty burger you’ve made for them. Serve with some vegan mayo and ketchup, salad leaves, tomato and onion and you’re onto a winner!
There are plenty of different types of veggie burger on sale at the supermarket – some with tofu, some are made with broccoli, cauliflower, all sorts of other vegetables but few taste like a traditional burger. Likewise, asking for a veggie burger at a restaurant is a very hit and miss experience, at least in Gibraltar. Just because it doesn’t have any meat doesn’t mean I want vegetable mash in the form of a burger that will completely deform as soon as I bite into it!
That is why I prefer to make veggie burgers myself. It is also very easy and economical, you can make them in advance in batches and freeze them until they are ready to use. This recipe uses kidney beans from a tin, (because what is the point in cooking them just for this!) and also dried soya mince (also known as textured vegetable protein). This can be bought in many supermarkets and health shops. It needs to be hydrated and then it is ready to use. Soya protein mince is also very lean and very high in protein (approximately 50%) so it’s a good ingredient to use in a burger or as a mince replacement in general. To bind all the ingredients together I like to use chickpea flour which acts as an egg binder.
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This vegan kidney bean and soya mince burger is very tasty and perfect to satisfy any burger craving. It is so easy and economical, as well being able to be made in advance in batched and frozen until ready to use. Serve with some vegan mayo and ketchup, salad leaves, tomato and onion and you're onto a winner!
Ingredients
- 120 g kidney beans
- 50 g texturised soya protein mince + 6 tbsp of vegetable stock
- 3 tbsp chickpea flour + 3 tbsp of vegetable stock
- 50 g breadcrumbs
- 1 tsp smoked paprika
- ½ tsp yeast extract (Marmite)
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp sugar
- ½ tsp Maggi seasoning
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 4¼ oz kidney beans
- 1¾ oz texturised soya protein mince + 6 tbsp of vegetable stock
- 3 tbsp chickpea flour + 3 tbsp of vegetable stock
- 1¾ oz breadcrumbs
- 1 tsp smoked paprika
- ½ tsp yeast extract (Marmite)
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp sugar
- ½ tsp Maggi seasoning
- ½ tsp ground coriander
- ¼ tsp ground cumin
Instructions
- Put the dried soya mince in a bowl with 6 tbsp of vegetable stock. Mix with a fork and leave to one side to hydrate for a few minutes.
- Drain and rinse the kidney beans and add to a plate. Roughly mash them with a fork and add them to bowl.
- Add the dried soya mince to the mashed kidney beans.
- Add the breadcrumbs, smoked paprika, mustard powder, garlic powder, sugar, ground coriander and cumin to the bowl and mix well.
- In small bowl add the chickpea flour and the rest of the vegetable stock, the yeast extract (Marmite) and Maggi seasoning, and mix well. This should form a batter-like mixture of an eggy consistency.
- Add this to the bowl with the rest of the ingredients and mix well until you get a thick dough.
- With wet hands divide into 2 and make into balls, flatten these into patties.
- Allow to rest in the fridge until ready to use.
- In a pan add some olive oil and bring to a medium to high heat. Cook the patties until each side is golden and serve on a burger bun with salad leaves, tomato, onion, vegan mayo and ketchup.
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