I can never be bothered to cook when I get back from my evening spin class, so I usually either have a couple of cheapy 2 for £1 frozen pizza baguettes (I know, it’s disgusting, but I do actually like them) or I pig out on chocolate and crisps. As you can see, neither of these post-gym meals are exactly healthy.
So, yesterday, I decided to be prepared and make something in the afternoon I could heat up quickly when I got back. I’d planned to make these easy bean burgers from Veggie Burgers Every Which Way this week anyway, so yesterday seemed as good a time as any. Especially as, in the book, it says any leftover cooked burgers can be reheated in the oven in about 15 minutes. Perfect.
After I’d made them, I obviously needed to test one and it was delicious hot. It was also delicious cold when I got back from the gym. Yes, cold. I couldn’t be bothered to heat it up so I had it with some celery sticks, tomatoes, olives and hummous while I watched Sharon in Eastenders beep away in intensive care.
Easy Bean Burgers (makes 4)
(taken from Veggie Burgers Every Which Way by Lukas Volger)
225g cooked beans (I used a can of kidney beans)
2 eggs, beaten
25g roughly chopped fresh parsley
20g grated vegetarian Parmesan-style cheese
2 teaspoons Dijon mustard (I was out of Dijon so used wholegrain)
salt and black pepper
Squeeze of fresh lemon juice
40g toasted breadcrumbs
2 tablespoons olive oil
- Preheat oven to 190C/375F/gas 5.
- In a mixing bowl, mash the beans using a potato masher or fork. Fold in the eggs, parsley, vegetarian Parmesan, mustard, salt, pepper and lemon juice. Fold in the breadcrumbs, adding more if the mixture is too loose. Let sit for 5 to 10 minutes for the crumbs to soak up some moisture. Adjust seasonings. Shape into 4 patties.
- In an ovenproof frying pan or nonstick sauté pan, heat the oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.