Today I decided to see how the new indoor grill would work for bean burgers. I've had a recipe bookmarked for two or three years now, I think, and it seemed like a good day to try it. Of course, me being me, the only thing the recipe and the actual bean burgers have in common is two cans of mashed kidney beans.
I mashed the two cans of kidney beans. I added half a can of chopped tomatoes in the juice. I had a couple of tablespoonfuls of red pesto left from our supper last night, so I put that in. I whizzed up a bit of yellow bell pepper, a small onion, some fresh oregano and fresh basil leaves in my chopper and added that, mixing it in well. I added some garlic granules, a bit of chilli powder, and dried parsley. Instead of bread crumbs I used small porridge oats. Then I formed this mixture into patties that I cooked on the grill. We had them on wholemeal wraps with lettuce and tomato jalapeno relish.
Earlier today, I made a salad with thinly sliced cucumber, sweetcorn, diced yellow bell pepper, chopped scallions, sun-dried tomatoes, and fresh oregano tossed with some balsamic vinaigrette I made--we had that with our burgers. It was a great summer supper.