Spicy Bean or Pork or Turkey Burger Recipe

I’ve mentioned this before however whilst I have moved more towards plant-based protein sources, my hubby hasn’t so my aim now is to make a veggy and meat option using pretty much the same ingredients as much as possible whilst substituting the meat for veggy and vice versa.

These burgers were absolutely delicious and perfect to have with a summer salad and my roasted pepper tommy dip. You can also freeze both burgers for a rainy day.

Spicy Bean Burger

Ingredients (makes 6-8 patties):
• 2 x tins of beans, drained and mashed (I used mung beans but you can use any)
• ½ onion finely chopped
• 1 egg
• 1 medium carrot shredded
• 1 tsp garlic powder (or used one garlic clove finely chopped)
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp psyllium husk (this helps with binding)
• 1 tbsp crunchy peanut butter
• ½ tsp chilli flakes (optional)
• ¼ tsp salt
• Sesame seeds for sprinkling over the top

To make:
1. Preheat oven at 200 °C or you can set your grill on high heat
2. Place baking sheet onto a baking tray
3. Put all the ingredients into a bowl and mix together
4. Using your hands, form into small patties and place onto the baking sheet
5. Sprinkle sesame seeds over the top of each pattie
6. Bake in the oven for approx. 30 mins or until outside crispy (turning once).

Spicy Pork or Turkey Burger
The ingredients for the burger are the same except I haven’t used peanut butter and I’ve added slightly more psyllium husk for binding.

Spicy Pork Burger

Ingredients:
• 500g pork or turkey mince
• ½ onion finely chopped
• 1 egg
• 1 medium carrot shredded
• 1 tsp garlic powder (or used one garlic clove finely chopped)
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tbsp psyllium husk (this helps with binding)
• ½ tsp chilli flakes (optional)
• ½ tsp salt

To make:
1. Preheat oven at 200 °C or you can set your grill on high heat
2. Place baking sheet onto a baking tray
3. Put all the ingredients into a bowl and mix together
4. Using your hands, form into small patties and place onto the baking sheet
5. Bake in the oven for approx. 30 mins or until outside is crispy and has coloured. You’ll need to turn half way through.

Serve with salad, pitta and my ‘Roasted Pepper Tommy’ Dip.