Bean Burger

Here’s another recipe that I frequently use. My friends in the yoga teacher training class would find this familiar because I often bring a bean burger/sandwich for lunch after our morning practice. I find it nutritious, full of protein and therefore ideal for a post-workout meal, and it’s also easy to make. This recipe makes 6 burgers so as with the lentil soup, I freeze them and take it out to thaw in the fridge if I’m going to have it the next day.

Ingredients:- 1 can (200g) of kidney beans (Mustafa sells several brands of kidney beans but I still find S&W the best tasting), 1 can (200g) of black beans, 100g breadcrumbs, 2tsp of ground cumin, 1 egg, 6 wholemeal buns (1 bun at a time of course!), 150ml low-fat natural yogurt, juice from 1/2 a lime, small bunch of coriander, stalks and leaves roughly chopped, salad leaves.

1. Tip the drained beans into a large  bowl. Roughly crush the beans with a potato masher.

2. Add the breadcrumbs, ground cumin, coriander stalks and leaves and egg. Season to taste. Mix the ingredients together until well combined.

3. Divide the mixture into 6 portions. Wet your hands and shape the mixture into burger patties. Pan fry or grill for 4-5 minutes on each side until golden and crisp.

4. Mix yogurt and lime juice with a healthy dash of ground pepper. Spread the yogurt mix on the wholemeal bun (in place of mayonnaise). Top each bun with a bean patty and salad leaves and serve. Sometimes I also add some cheese and if I run out of yogurt I use Branston, a pickled spread that I discovered in England but is available at Cold Storage.