baked bean patty burger
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If you’re one of those people who claim it’s not a proper burger unless it’s got beef…I hear ya. I used to be one of you. BUT, there is just something about a beany, veggie burger that converted me. I love the texture, the flavours and everything really. A baked bean patty burger is where it’s at.
I was vegetarian for nearly two years and attending BBQs was almost the death of me as I watched those beef patties somersaulting through the smoky air. It was torture. So, I made an alternative and legit so glad I did. Although I’m very much back on the meat train, I will often mix it up with a lil veggie number.
Don’t forget to serve with homemade coleslaw, brioche buns, skinny fries and maybe even a side salad.
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Ingredients
metric imperial
For the patty
- 1 tin of baked beans
- 3 medium sized Maris piper potatoes
- 1/2 a red chilli, chopped
- 2 cloves of garlic, minced
- Small handful of chopped parsley
- 3-5 tables of breadcrumbs
- Salt and pepper to season
- Vegetable oil to fry
For the slaw
- 1/4 white cabbage, thinly sliced
- 1/4 red cabbage, thinly sliced
- 1/2 a large onion, thinly sliced
- 1 large carrot, thinly sliced
- Large pinch of salt
- 2 tbsps mayonnaise
- 4 slices of the cheese of your choice
- Serve with salad, pickles, in a burger or however else you fancy it
Method
- Cube your potatoes and get them into a pan of cold water with plenty of salt.
- Bring to the boil and cook for 7-10 minutes until tender but not falling apart.
- Drain and add to a bowl with the garlic, chilli, parsley, baked beans, breadcrumbs and seasoning.
- Mix well and adjust the texture with more breadcrumbs if it’s a bit wet.
- Divide into 4 even-sized patties and place onto a lined tray and get them in the freezer for an hour.
- To make the slaw mix the cabbages and onion together with a large pinch of salt and leave for 10 minutes.
- Then drain off any excess liquid that has come out of the cabbage mix.
- Add the carrots in and mix through mayonnaise.
- Once the patties have set up get them into a frying pan with a little vegetable oil.
- Fry for 5 minutes of either side, until golden and crispy.
- I then added a slice of cheese and put under the grill but you don’t have to.
- Serve up however you fancy, plonk on a salad and load with coleslaw or straight into a burger bun!