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Isra’s Bestest Bean Burgers

December 5, 2011

Have you ever met a kidney bean that wasn’t in a chilli, or bolognese, or summink? If you have, then you’ve probably reached the same conclusion I have:

They taste really nice!!

So why not make a quick, easy, everyday meal out of them little curvy delights? Here’s how:


  1. Tin of kidney beans, rinsed and drained
  2. Approx. 50g gluten free breadcrumbs (or as much as is needed). I think these are the best I’ve come across so far:
  3. 1 small onion, diced
  4. 2 tomatoes, diced
  5. Tablespoon of capers
  6. 1+ tsp cumin
  7. 1 tsp Cayenne pepper
  8. Salt and pepper
  9. Half an egg, beaten
  10. Sprinkling of rice flour
  11. Olive oil


  1. Fry the diced onions in olive oil, until soft.
  2. Drain and rinse the kidney beans, then mash them roughly in a bowl. Don’t make them too smooth. The texture is better with some lumpiness to it!
  3. Add the onion, capers, diced tomato, seasoning and spices, and mix together
  4. Add the egg, and the breadcrumbs, until the mixture binds without being too wet. (Note: you can flavour the breadcrumbs with herbs and spices of your choice, or parmesan cheese)
  5. Mould the kidney bean mixture into burger-shaped patties. If necessary, sprinkle a little rice flour on the surface to further bind.
  6. Heat oil in the pan you used for the onions. When hot, add each burger and fry until crispy on the outside and heated through.
  7. Serve in a gluten free roll or pitta bread, with salad, mayonnaise, and – if you like – a slice of cheese. Faaabulous!

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