Preparation, Make 2 servings
- 2 x Promise Gluten Free Burger Buns
- 2 oz Promise Gluten Free breadcrumbs
- 14 oz kidney beans
- 1 clove garlic, chopped finely
- 1 small onion, finely chopped
- 1 large mushroom, finely chopped
- 1 ½ tbsp. peanut butter
- 1 ½ tbsp. tamari sauce
- ½ tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- salt and pepper
- Baby gem lettuce
- 1 beef tomato, sliced
- Mayonnaise, to serve
Heat a frying pan over a medium heat, saute the onion and garlic in a little olive oil until soft but not coloured, add the smoked paprika, cayenne and dried oregano cook for 1 minute then remove to a plate.
Put the frying pan back on the heat and increase the temperature, add the mushrooms and cook for a further 5 minutes until the moisture has cooked out.
In a food processor blend the beans, peanut butter, onion mixture, mushrooms, breadcrumbs and tamari, until the beans are breaking up but still has some texture.
Form into two patties and chill in the fridge for 1 hour.
Fry in some olive oil for about 6 minutes, turning halfway through cooking.
They should be crispy on the outside and hot through.
Assemble the burgers toast the burger buns, spread with mayo and build with lettuce and tomato.