Bean Burgers

Makes about 16 burgers. They freeze well and can be cooked from frozen.

Large tin of kidney beans (or 2 normal-sized tins)
1 cup breadcrumbs
3 eggs
1 thumb-sized piece of ginger root
1 tablespoon of oyster sauce
2-3 teaspoons chipotle sauce
2-3 teaspoons salt or vegetable stock powder
1 tablespoon of ketchup
1 large onion
1 red pepper

To serve:

Burger buns
Cheese slices
Caramelised onions for topping: chop an onion into thin slices, add teaspoon of sugar and tablespoon of white wine and gently fry for 20 mins

For the burgers:

Finely chop onion, ginger, pepper and gently fry under low heat for 15-20 mins

Mash beans in blender or with a fork

Put the mashed beans, breadcrumbs, eggs, sauces into a large bowl and stir thoroughly. Add the fried mixture and stir more.

Cool the mixture in the fridge or outside (in winter) for about half an hour.

Shape the mixture into patties: take a small handful of the mixture and shape into a ball in your hands. Hands slightly wet. Breadcrumbs on work surface. Drop the ball of mixture down on to the work surface. Use a spatula to form the shape by patting the ball down flat, flipping the pattie over to coat both sides with the breadcrumbs. Put the shaped burgers on a tray and back in the fridge.

Fry burger in olive oil for 10 mins (5 mins each side) on medium heat. Even better on a barbeque in the summer.

Lightly toast the buns just to warm them. Put burger on bun, then the cheese slice, then top with the caramelise onions.

Serve with home-made oven-baked chips.

Delicious!