- Prep Time:20 mins
- Cook Time:8 mins
Bean Burger Brunch
If you love burgers but are looking for a vegetarian option, there’s no going past this Bean Burger Brunch. The patties are packed with fibre and the added Tomato Supreme acts as a delicious salsa. We love avocado with these but you can experiment with different extras depending on your tastes. Happy brunching!
Original recipe by Six Little Hearts | 6.5.15
+1 1 CAN (300g) EDGELL TOMATO SUPREME
- Small loaf of Italian crusty bread (reserve 1-2 slices for bread crumbs)
- 750g can Edgell Red Kidney Beans, drained
- ¼ cup fresh coriander, chopped finely
- 1 red onion finely chopped
- 1 egg white
- To serve:
- Olive oil
- Washed and dried salad leaves (assortment)
- Sliced avocado
Place the bread into a processor and process until it becomes fine bread crumbs. Transfer to a large mixing bowl.
Reserve one cup of Edgell Red Kidney Beans and process the remaining beans until they are roughly chopped/mashed.
Add the processed beans, reserved whole beans, coriander, onion and egg white to the bread crumbs and mix together well.
Divide the mixture into patties.
Heat a dash of olive oil in a non stick frying pan and fry the patties over medium-high heat for around 3-4 minutes each side until browned and heated through.
While the burgers cook, toast the crusty bread and spread with a light coating of olive oil or your preferred spread. Top with salad leaves, sliced avocado and a bean burger each.
ADD A GENEROUS SPOONFUL OF EDGELL TOMATO SUPREME TO THE TOP OF EACH BURGER BEFORE SERVING.
Alternatively, serve Edgell Tomato Supreme in a small side dish on the plate.
You can spice things up further with a dash of hot sauce and lemon juice.
Stale bread makes the best bread crumbs, so whenever you have leftover bread, process into bread crumbs and freeze.
Healthy Tip: When choosing crusty bread, go for a wholemeal or wholegrain option.