Meatless Monday – Refried Bean Burgers

These vegan burgers are so delicious, no one will miss the meat!

It’s been a long time in between Meatless Mondays around here and if I’m honest, it’s been a long time since I first developed this recipe – it has literally been sitting in my drafts folder for years.

I don’t know why it’s taken me so long to share this recipe with you because these are a really affordable and really tasty alternative to meat patties and we make them often. I don’t want to be pushy but you’ll really want to make this recipe.

Isn’t it ironic that when I finally get my act together to take the photos for this recipe, it was during the Great Lettuce Shortage when there wasn’t a leaf of green lettuce anywhere to be found (not in my local Woolies anyway.)

In my mind, I pictured my pattie sitting on a bun on a bed of leafy green lettuce but when the only leaves left in town were red, I had to manage my expectations!

Whatever lettuce or leaves you use (or if indeed you decide to skip them altogether) these burgers will be delicious. Don’t be put off by the chilli and the taco seasoning – these burgers are flavoursome and not spicy at all.

If you’re wanting to include more meatless meals in your meal plan, these burgers would be a great place to start. Best of all they’re freezer friendly so you can enjoy some for now and some for later.

Do you include some meat free days in your week? What would you put atop these burgers?

Makes 6 burgers

Ingredients

1/2 red onion, finely chopped

2 small cloves garlic, crushed

1/2 green chilli, finely chopped

1 teaspoon oil

1/2 green capsicum, finely chopped

60g frozen corn

360g refried beans

2 tablespoons salsa

45g quick oats

65g fresh breadcrumbs

1/2 teaspoon of Mexican/taco seasoning (I love the Herbie’s blend the best)

Sliced avocado, rocket leaves, sliced tomato and jalapenos, to serve

How to – Traditional

1. Heat the oil in a large pan and fry the onion, garlic and chilli for a couple of minutes.
2. Add the capsicum and corn and cook gently until the onion starts to soften.
3. Tip the refried beans into a bowl, add the salsa, oats, breadcrumbs and seasoning. Add the onion mixture.
4. Season to taste with salt and pepper. Mix well with a fork.
5. Divide the mixture into 6, and with wet hands, shape into balls and then gently flatten into patties. Cover with plastic wrap and refrigerate for 30 minutes. The firmer the burgers the better.
6. The burgers can now be frozen or baked. If baking, line a baking tray with baking paper.Drizzle a tablespoon of olive oil over the baking paper and place the  bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Bake at 200C /180C fan-forced for 25 – 30 minutes, until cooked through. Turn the burgers half way through cooking time.
7. Split the buns in half and layer with salad greens. Top with burgers and veggies of choice (we love sliced tomato and jalapenos,) and finish it off with another dollop of salsa and if you’re not vegan, some sour cream!

How to –  Thermomix

1. Place 2 onion, garlic and chilli into TM bowl and chop for 3 seconds on speed 7. Set aside.
2. Place capsicum into TM bowl and chop for 3 seconds on speed 5. Add the chopped onion mixture and the corn. Add oil and saute for 3 minutes at 100C on speed 1.
3. Add the beans, breadcrumbs, oats and seasoning to the mixture. Scrape down sides and mix for 1o seconds on reverse speed 2 using the spatula to assist. Scrape down sides and repeat.
4. Divide the mixture into 6, and with wet hands, shape into patties. Cover with plastic wrap and refrigerate for 30 minutes. The firmer the burgers the better.
5. The burgers can now be frozen or baked. If baking, line a baking tray with baking paper.Drizzle a tablespoon of olive oil over the baking paper and place the  bean burgers on top and then turn them all over so that they have a coating of a little oil on each side. Bake at 200C /180C fan-forced for 25 – 30 minutes, until cooked through. Turn the burgers half way through cooking time.
6. Split the buns in half and layer with salad greens. Top with burgers and veggies of choice (we love sliced tomato and jalapenos,) and finish it off with another dollop of salsa and if you’re not vegan, some sour cream!

Other info

Prep and cooking time: 35 minutes plus 30 minutes chilling time

TIP!

To freeze the burgers, line a freezer friendly plate or tupperware container with baking paper. Cover with lid/plastic wrap. When the burgers are hard, wrap individually in baking paper and place in a ziploc bag.

Make it a Mexican fiesta and serve with some guacamole!