Mary McCartney's Double Loaded Bean Burgers

Mary McCartney's Double Loaded Bean Burgers

Ingredients

3 cans of red kidney beans, drained

60ml olive oil plus two tablespoons of olive oil for frying

6 garlic cloves, crushed

3 red peppers, deseeded and finely chopped

90mls of Worcestershire Sauce - I used vegan Worcestershire sauce.

30g nutritional yeast flakes

3 tablespoons soy sauce

65g plain flour

40g milled flaxseed mixed with 3 tablespoons boiling water

Burger assembly possibilities

Cheese slices

Tomato ketchup

Mustard

Mixed salad leaves

Sliced pickled jalapenos

Sliced avocado

Sliced tomatoes

Sliced red onions

Method

Add the kidney beans to a large frying pan over a medium heat and dry fry for 3 minutes to get rid of any moisture.

Stir in 60ml of olive oil along with the red peppers and garlic. Fry for 2 to 3 minutes until slightly softened.

Add the nutritional yeast flakes, Worcester sauce and soy sauce to the pan, mix well and saute until any liquid evaporates.

Take off the heat and stir in the flour along with the flaxseed mixture. Once mixed in, use a potato masher to crush everything until it comes together but still has texture.

Shape to form 12 equal sized burger patties.

Add the two tablespoons of olive oil to a frying pan over a medium high heat. Once the pan is hot, cook the patties for 2 minutes on each side.

Remove from the pan and stack two on your burger buns with a slice of cheese between them. For melted cheese, put a cheese slice over a burger patty in the pan once it is tuned the first time and put a lid on the pan - as the burgers cook, the cheese will melt gently over the patty.

Assemble with any additions you love.