Best Bean Burgers
1 tbsp sunflower oil
1 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can red kidney beans, drained and rinsed
2 tbsp chopped fresh parsley
50g/2oz/1 cup fresh breadcrumbs
1 medium (US large) egg, beaten
salt and ground black pepper
sunflower oil to brush
4 burger buns
1 tomato, sliced
1 Heat the oil in a pan. Add the carrot, onion and garlic and cook over a low heat for 10 minutes or until soft. Transfer to a bowl and set aside to cool.
2 Blitz the drained beans in a food processor or blender and stir into the cooled vegetables with the parsley, breadcrumbs, egg, salt and pepper. Divide the mixture into 4 portions and shape into burgers. Cover and chill in the refrigerator for 2 hours.
3 Brush the burgers lightly with oil and cook under a hot grill (broiler) for 6–8 minutes, turning halfway through, until browned and cooked through. Keep warm. Alternatively, cook on an oiled griddle pan.
4 Split the burger buns and toast lightly for 1 minute. Place a burger with some sliced tomato in each bun and serve.