Spicy Bean Burgers by Dr Clare Bailey and Justine Pattison

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Spicy Bean Burgers by Dr Clare Bailey and Justine Pattison

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Ingredients

Spicy Bean Burgers by Dr Clare Bailey and Justine Pattison

25 grams almonds
75 grams Mixed Nuts
120 grams red onion
2 cloves garlic
30 grams olive oil
1 egg yolk
2 tbsp Harissa paste
400 grams red kidney beans, tin, drained
400 grams Chickpeas, tin, drained
25 grams fresh coriander
4 fresh tomatoes
1/2 --- red onion
100 grams natural yoghurt
lime, wedge to serve
salad greens, mixed, to serve

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6

35min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

1. Preheat the oven to 200c/180c fan forced.

2. Line a baking tray.

3. Place almonds in to mixing bowl. Mill for 10 secs/speed 10. Set aside.

4. Place mixed nuts in to mixing bowl. Chop for 3 secs/speed 6. Set aside.

5. Place red onion and garlic in mixing bowl. Chop 3 seconds/speed 7.

6. Scrape down the sides of the bowl and add olive oil.

7. Cook for 3 mins/Varoma/speed 1.

8. Add – almond meal, egg yolk, harissa paste, half of the kidney beans and chickpeas, generous amount of salt and pepper. Blend for 20 secs/speed 5.

9. Add remaining beans, the chopped nuts and fresh coriander. Blend for 5 secs/speed 3/reverse.

10. Form the mixture in to four burger patties, place them on the prepared baking tray and brush with remaining oil.

11. Bake for 25 mins or until lightly browned and hot throughout.

12. Serve with a mixed salad, tomato, red onion, remaining coriander and a spoonful of yoghurt. Place lime or lemon on the side to squeeze over.

Accessories you need

Spatula TM5/TM6
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Tip

Can be frozen, tightly wrapped in foil for up to 3 months. Rehead from frozen for about 15 minutes at 180c.
411 calories per burger patty.
4 serves.
Other toppings can include mashed avocado.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.