Brian’s budget bites: tex mex veggie burgers

This recipe makes around eight quarter pounders and is suitable for freezing.  

You will need 

• 120g rolled porridge oats 
• 400g black beans very well drained 
• 400g kidney beans very well drained 
• 200g cooked sweetcorn well drained
• 2 cloves garlic crushed 
• 1 small grated red onion 
• Handful of fresh chopped coriander/parsley (optional) 
• 1 tbsp smoked chilli or paprika
• 1 tbsp cajun seasoning 
• Finely grated zest of 1 lime and juice of ½ 
• 30ml of veg/sunflower/olive oil 
• ½ tsp salt 
• Lettuce
• Bread buns

 
Method 

1. Place oats in plastic bag or clingfilm and roll or bash until fine 
2. Add drained beans and mash using a potato masher 
3. Mix with the remaining ingredients until well blended 
4. Portion and shape into burgers 
5. Rest in the fridge for 20 minutes 
6. Cook in a frying pan, grill, air fryer or oven 
7. Brush with oil if cooking any other way than frying 
8. Frying, grilling or air frying will take around six mins per side for a quarter pounder. 15 minutes at 190 degrees in an oven 
9. Serve with salad, in a bun or wrap, with sides of your choice