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Spicy spinach and kidney bean burger

This Tex-Mex style, spicy spinach and kidney bean burger is ideal for vegetarians! Even if you like beef burgers, it's worth giving this a try because it's really delicious and very healthy. Perfect for parties.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 8 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 1 green chilli
  • 350 g frozen spinach
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg
  • grated zest of 1 small unwaxed lemon
  • 1 can kidney beans 400g
  • 1 egg
  • Breadcrumbs can be gluten-free
  • To serve: buns or flat bread salad, salsa, sauce of your choice

Method
 

  1. Deseed the chilli, then finely chop.
  2. Heat 1 teaspoon of oil and fry the chilli for 1 minute.
  3. Add the frozen spinach, simmer under cover for 5 minutes until tender.
  4. Add the spices and season to taste with salt and pepper.
  5. Cook uncovered until all the cooking juices have evaporated, then turn off the heat and let it cool.
  6. Rinse and drain the beans. Mash it lightly with a fork. Mix with the spinach and lemon zest, then form about 10 patties between your palms.
  7. If you have time, cool them in the fridge.
  8. Beat an egg in a bowl. Put the breadcrumbs in another bowl.
  9. Coat the patties in the egg then the breadcrumbs and fry them in the remaining oil.
  10. Drain the patties on kitchen paper and serve.