The Perfect Bean Burger

A veggie burger doesn’t need to be a compromise, and this one’s the perfect example. Crunchy on the outside, soft in the centre and—delicious—first bite to last.

• 2 cans (3 cups) red kidney beans, rinsed and drained
• 1 cup cooked quinoa, cooled
• 1/3 cup chunky salsa (medium heat)
• 1/2 cup chopped parsley
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 medium zucchini, grated
• 2 large carrots, grated
• 1/2 tsp salt
• 1/4 tsp freshly cracked pepper
• 1 large egg, beaten
• 2 tbsp yellow mustard
• 1/2 cup crushed garlic and Parmesan croutons
• 2 to 3 tbsp grapeseed oil (for frying)
• Tomatoes, lettuce, purple onion and sprouts (to garnish)

INSTRUCTIONS

1. Place your kidney beans in a large mixing bowl, and roughly mash them with a potato masher.
2. Stir in the cooked quinoa, salsa, parsley and garlic, then set aside.
3. Warm 1 tablespoon of olive oil in a medium-sized pan over medium-high heat.
4. Add the grated zucchini and carrots, and season with salt and pepper.
5. Stir and cook for 3 minutes, then transfer to a dinner plate and let cool.
6. In a small bowl, combine the beaten egg with the mustard, and then stir in the crushed croutons.
7. Add the egg mixture to the kidney bean mixture and combine. Add the cooled zucchini mixture, and mix again.
8. Cover with plastic wrap, and refrigerate for 3 hours (or up to overnight).
9. Form the chilled burger mixture into patties, and fry them in a pan with grapeseed oil over medium-high heat.
10. Once a crust forms on the bottoms of the burgers, flip them, reduce the heat to medium and cook until the burgers are hot through to the centre.
11. Serve on your favourite bun, and garnish to your liking.