These veggie-friendly burgers are so easy to make and are really tasty too. As soon as I saw the recipe on Charlene's blog I knew I had to give them a whirl.
I decided to half the recipe, to make less burgers, but I would definitely make a bigger batch next time!
400g tin of kidney beans
A generous squirt of ketchup
2tsp of chilli powder
Drain the kidney beans and empty them into a large bowl. Partially mash them with a potato-masher. Add the remaining ingredients and mix together until combined.
Divide the mixture and shape them into burgers. Pop them onto a non-stick tray and put them into the oven at 200°C for about 10-15 minutes. Charlene suggested 4 minutes on each side, but I found mine took a bit longer so I suppose it depends on your oven.
I served mine minus the bun as I'm trying to be good (holiday time soon!), but they would be great as Charlene served them - wedged in a bun with sour cream & guacamole.
I also made some mexican bean balls which I used in a salad for lunch.