Recipe – Peri-Peri Bean Burgers


veggie burger

Ashleigh and I love Nandos. We have for some time, and actually that only increased when she turned vegetarian. Bizarrely, you actually get more choice as a vegetarian than a meat eater (who gets to pick between…erm…chicken, chicken and chicken).

But eating out all the time is expensive, and not conducive to dieting. So we thought we’d have a stab at doing our own (healthier) version of her favourite — the Beanie Burger with peri-peri fries.

We have cheated a little here, and the sauce and chip sprinkle were both Nandos branded (rather than making our own). But the burgers themselves were basically just bean and onion, and the roasted potato wedges are a long-standing feature in our arsenal, as a healthier alternative to chips.

Ingredients

For the burgers

  • 400g can of red kidney beans, drained
  • 1 medium onion, cut into chunks
  • 50g rolled oats
  • 1 egg
  • 1 tablespoon paprika or Cayenne pepper
  • Nandos peri peri marinade (we used sunblush tomato and basil)
  • 1 ball of low-fat mozzarella, sliced
  • Bread rolls, sliced tomato and lettuce, to serve

For the wedges

  • 4 medium potatoes
  • 1 tablespoon olive oil
  • Nandos peri-peri chip sprinkle

Method

  1. Tip the beans, onion, oats, paprika or pepper, and a dollop of the peri-peri marinade into a food processor along with the egg, and pulse until chunky, but not puréed.
  2. With wet hands, shape into burgers. Rub with the marinade, and leave in the fridge to marinate for at least 15 minutes (but longer if possible).
  3. Whilst the burgers are marinading, cut the potatoes into wedges, and toss in the olive oil and a sprinkle of salt. Heat an oven to 200°C (180°C for a fan oven) and cook for 30 minutes, turning halfway through to make sure they don’t stick.
  4. Heat a pan brushed with oil on a medium heat, and fry the burgers for five minutes on each side, being careful not to let them stick. Then place a slice of mozzarella atop each burger, and place under a hot grill for a few minutes to melt.
  5. Serve the burgers on toasted buns, with a slice of tomato and lettuce, and the wedges liberally doused with chip sprinkle.

Delicious. So delicious that I forgot to photograph them (the image at the top is a “what we were aiming for” kind of thing). Different to the real thing, but highly recommended nonetheless.

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