Smoky kidney bean burgers with gherkins

Method

1. Chop the onion finely and soften it in 1 tbsp of the olive oil over a medium heat for 6 minutes. Leave it to cool for a few minutes.
2. Drain and rinse the kidney beans, then mash them in a bowl with a potato masher, keeping some texture.
3. Stir in the onion, breadcrumbs, smoked paprika, oregano, tomato purée and a good pinch of salt, then mix well with your hands.
4. Shape into 2 patties and chill for 10 minutes. If the mixture is too wet, add a spoonful more breadcrumbs.
5. Warm the remaining olive oil in a non-stick frying pan over a medium heat and fry the patties for 5 minutes a side, turning once, until firm and crisp.
6. Slice the gherkins, separate the lettuce leaves and toast the buns cut-side down in a dry pan for 1 minute. Spread with the vegan mayonnaise.
7. Build each burger with lettuce, a patty and gherkins in the bun, and serve.

Tip If the mix feels sticky, rest it for a few minutes; the breadcrumbs keep soaking up moisture as it sits.

Photo made with AI.

From Nosha · nosha.app