Mini Bean and Sweetcorn Burgers
These Mini Bean and Sweetcorn Burgers are so healthy and super easy to make. There's no frying onions or raw eggs involved, so they are great for making with small children. They are extremely economical at just 24p a serving if you use budget supermarket range, which work fine.
Mini bean and sweetcorn burgers can be served in many ways - in mini buns with homemade relish, alongside potato wedges and veggies or dunked in houmous with carrot sticks and pittas. Because they are mini, they are pretty robust and won't fall apart.
You can freeze your pre-made mini bean and sweetcorn burgers and cook them straight from frozen another time, so they're great for batch cooking. Flavour wise, they are quite versatile, so add any herbs and spices you fancy. For grown ups, add a good dollop of harrisa to spice them up.
Mini Bean and Sweetcorn Burgers - Recipe
Time: 15 mins prep + 8 mins cooking
Cost: 24p per serving (3 burgers)
Calories: 150 per serving (3 burgers)
2 x 400g tins kidney beans, drained and rinsed
140g tinned sweetcorn (or defrost frozen sweetcorn by running it under a hot tap)
1 tablespoon finely chopped fresh coriander (or 1 tsp dried herbs of choice)
Good pinch paprika or cayenne pepper
Pinch of salt to taste
45g / 3 tablespoons dry breadcrumbs
Pre-heat the grill on the highest setting, unless you are freezing the burgers for another day.
Mash the kidney beans in a large bowl until almost smooth. Add the sweetcorn, herbs, spice and salt and mix really well. Add the breadcrumbs and mix again really well.
Roll the mixture into roughly 12 balls each a little bigger than a golf ball and flatten to make a burger shape.
Grill the burgers for around 4 minutes on each side until golden and heated through. If you are cooking from frozen grill for 6 minutes on each side. Check the burgers are piping hot throughout before serving