Dr Clare Bailey’s spicy bean burgers

Get those beans, nuts and chickpeas working on your behalf in these yummy spiced burgers for a healthy microbiome and better mood. This goes well served with the lemon and red cabbage slaw (opposite) or top with mashed avocado, a squeeze of lime and a large salad. 

spicy bean burgers
Chris Alack

SERVES 4

1 1/2 tbsp extra virgin olive oil, plus extra for greasing
1 small red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
25g ground almonds
1 medium egg yolk
1 tsp hot smoked paprika
400g can red kidney beans, rinsed and drained
400g can chickpeas, rinsed and drained
75g mixed nuts, roughly chopped
25g bunch fresh coriander, leaves roughly chopped
sea salt and black pepper

1. Preheat the oven to 200C/180C fan/gas 6. Grease a baking tray with a little oil. Heat 1 tbsp of the oil in a nonstick frying pan and gently fry the chopped onion for 3-4 minutes, or until soft, stirring occasionally. Add the garlic and cook for a few seconds more, stirring.

2. Put the ground almonds, egg yolk, paprika, kidney beans, chickpeas, nuts and coriander in a food processor and tip the fried onion and garlic on top. Season well with salt and lots of ground black pepper. Blitz until well combined but not totally smooth.

3. Form the mixture into four burgers, place on the prepared tray and brush with the remaining oil. Bake for 25 minutes, or until lightly browned and hot throughout. 

Food styling by Clare Lewis. Styling by Sue Radcliffe.