Video: Green Bean Puree Burgers

This week we’ve got a new recipe for you: green bean puree burgers. These are, and I’ll be the first to admit it, a little bit weird. Alright, maybe a lot weird. In fact, they may even be an acquired taste. But if you LOVE green beans, you’re going to like them.

Green Bean Puree Burgers
Green Bean Puree Burgers

Let’s start with the fact that they aren’t particularly burgers. Well, I served them up as burgers, and I even cooked them like burgers – but they never became truly solid. If you’re a burger purist, you would probably argue that that makes them not a burger.

Green Bean Puree Burgers
Green Bean Puree Burgers

Still, I was able to make them burger-shaped, and that counts, right? If you wanted to make these more of a true burger, adding a lot more flour would probably do the trick. You might also need an egg in there to bind it together a little better.

Green Bean Puree Burgers
Green Bean Puree Burgers

Anyway, if you follow this recipe to the letter, you come up with something kind of green and sludgy. Pretty good for Halloween, probably, but if you don’t care what your food looks like then you might enjoy them any time of year.  I served them up with houmous and cheese in flatbreads. Give them a crack and let us know what you think.

5 from 2 votes
Green Bean Puree Burgers
Green Bean Puree Burgers


Author: VegBurge
Ingredients
  • 1/2 onion roughly chopped
  • 200 g green beans chopped into halves or thirds
  • 1 clove garlic
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp baking powder
  • 1 tbsp plain flour
  • 1/2 lemon's juice or eyeball it from a bottle
Instructions
  1. When all of your ingredients are prepped, put them together in your blender and blend until smooth.

  2. Put your mixture out into a hot pan with oil. In the video you see me using one teaspoon of the mixture at a time - I ended up combining three teaspoons into each finished burger as they do shrink while cooking.

  3. Bearing in mind they won't solidify much, fry them until they are cooked through, have sizzled their way down a bit, and you can lift a whole 'patty' at a time on your spatula without it dripping off.

  4. Serve! They are best inside flatbreads, so you can hold them closed.

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