Spicy bean burger

1 slice of wholemeal bread

½ onion

1 chilli

1 x 400g can red kidney beans

1 x 5ml spoon ground chilli powder

1 x 5ml spoon dried mixed herbs

Food processor, mixing bowl, chopping board, sharp knife, can opener,  measuring spoons, spatula, flour dredger (optional), fish slice.

1. Preheat the grill.
2. Put the bread in the food processor and blitz until it resembles breadcrumbs.  Pour these crumbs into the mixing bowl.
3. Cut the top of the chilli off, and then de-seed.
4. Peel the onion.
5. Drain the red kidney beans.
6. Place the red kidney beans, onion, chilli, chilli powder and dried herbs into the food processor. Blitz together to form a thick paste-like mixture.
7. Place the bean mixture into the mixing bowl with the breadcrumbs. Mix everything together thoroughly using the spatula.
8. On a lightly floured chopping board, divide and shape the bean mixture into 8 small patties.
9. Grill the patties for 8 minutes, turning over after 4 minutes.
10. Serve in a pitta with salad.

• Vary your protein: Try different types of beans or pulses.
• Turn up the flavour: Use other herbs, spices and or lemon instead of chilli.
• Serving suggestion: Eat with a range of different fillings e.g. tomato salsa or tzatziki.
• Reduce food waste: Add vegetables to the mix e.g. sweetcorn, green pepper or grated carrot.
• The grill gets hot so remember to wear oven gloves.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free bread. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?