Vegetable and bean burgers

By: Frank Bordoni From: Market Kitchen

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This recipe is classed as easy

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3 /5 (4 votes cast)

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Serves:
4

Healthy burgers, crammed with tasty beans, nutty-tasting rice, and homely veggies make a tasty meal by Frank Bordini

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Ingredients

  • 1 carrot, diced
  • 1 onion, sliced
  • 1 stick celery
  • 1 clove garlic, finely chopped
  • 1 small leek, finely sliced
  • 6 tbsp olive oil
  • 1 x 400 g tinned kidney beans, washed and drained
  • 200 g brown rice, boiled
  • 1 small bunch of flat leaf parsley, chopped
  • 2 eggs
  • chilli oil, for drizzling
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Sauté the carrot, onion, celery, garlic and leek in 3 tablespoons of the olive oil, until soft - this should take about 5-10 minutes.

2. Add the kidney beans and rice and mash everything together. Scatter over the parsley, and season to taste. Cool a little before shaping the mixture into round patties, about 4cm in diameter and 1cm thick.

3. Heat a griddle over a medium heat with the remaining olive oil. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.

4. Bring a pan of salted water to the boil. Break in the egg and poach in simmering water until the white is just set.

5. Place 2 burgers in the centre of each plate and top with a poached egg. Drizzle with chilli oil before serving.


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