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These meatless burgers are budget-friendly, with a surprisingly crisp exterior and satisfying, soft chew. The burgers can be dressed with your favorite condiments toppings, such as lettuce and red onion slices.

Make ahead: The uncooked patties can be refrigerated for up to 2 days; and frozen for up to 3 months. For best results, layer them between pieces of wax or parchment paper before placing them in an airtight container.

To read the accompanying story, see: Canned foods helped her through poverty. Now Britain’s ‘Tin Can Cook’ inspires others with her budget recipes.

Adapted from "A Girl Called Jack: 100 Delicious Budget Recipes," by Jack Monroe (Michael Joseph, 2014).

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Ingredients

measuring cup

Servings: 4-6

Directions

Time Icon Total: 25 mins

  • Step 1

    Heat 2 teaspoons of the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion, carrot, cumin and cilantro or parsley. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened, then transfer to a mixing bowl. Wipe out the skillet.

  • Step 2

    Add the kidney beans to the bowl, mashing them into the vegetables until the mixture almost looks pureed. Stir in the flour, which should stiffen the mix, adding more by the teaspoon as needed. Taste, and season with salt, pepper and/or crushed red pepper flakes. Form 4 to 6 1/2-inch patties, whichever size burger you prefer.

  • Step 3

    In the same skillet over medium heat, add just enough oil to coat the bottom and heat until it shimmers. Add as many patties as will fit in a single, uncrowded layer. Cook until warmed through and browned on both sides, about 2 minutes per side, flipping as needed so they cook evenly. Serve warm, on buns.

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    Nutritional Facts

    Per serving (1 patty, 1 bun)

    • Calories

      201

    • Fat

      3 g

    • Carbohydrates

      36 g

    • Sodium

      259 mg

    • Protein

      8 g

    • Fiber

      4 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "A Girl Called Jack: 100 Delicious Budget Recipes," by Jack Monroe (Michael Joseph, 2014).

    Tested by Bonnie S. Benwick.

    Published December 9, 2018

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