Air fryer recipe · Mains
Spicy Bean Burger
Spiced mashed kidney bean patties, crisp outside and soft inside. A hearty plant-based burger with a kick.
- 25 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 260kcal
- 15.0 gprotein
- 49.3 gcarbs
- 1.3 gfat
- 9.9 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- kidney beans1.5 cups (cooked, drained)
- onion1 small (finely chopped)
- garlic2 cloves (minced)
- red chilli powder1 tsp
- cumin powder1/2 tsp
- bread crumbs1/2 cup
- burger bun4
- lettuce4 leaves
- ketchup3 tbsp
Method
Mash the beans
Mash the cooked kidney beans with a fork or masher, leaving some texture. They should already be soft and fully cooked, not raw or hard. A little texture gives the patties bite and stops them turning to a smooth paste.
Mix the patty base
Add the onion, garlic, chilli powder, cumin powder, bread crumbs and salt to the mashed beans, then mix well until it holds together. The bread crumbs soak up moisture and bind the mix so the patties stay firm.
Shape and chill
Divide the mix into 4 portions and shape into patties about 1.5 cm thick, then chill for 10 min to firm up. Chilling sets the mix so the patties keep their shape and do not crack or crumble in the basket.
Air fry and assemble
Air fry the patties at 185°C for 14 min, flipping halfway, until firm and golden outside. Toast the buns for the last 2 min at 185°C, then build each burger with ketchup, lettuce and a patty. Serve warm.
