Slimming recipes for the month of May >
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Grilled Bean Burgers
3/4 cup of dried adzuki beans
3/4 cup of dried black eye peas
6 tablespoons of vegetable oil
1 large onion, finely chopped
1 teaspoon of yeast extract
3/4 cup of grated carrot
1 1/2 cup of fresh whole wheat bread crumbs
2 tablespoons of whole wheat flour
salt and pepper |
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Barbecue Sauce
1/2 teaspoon of chili powder
1 teaspoon of celery salt
2 tablespoons of light brown sugar
2 tablespoons of red wine vinegar
2 tablespoons of vegetarian Worcestershire sauce
3 tablespoons of tomato paste
a dash of Tabasco sauce
To Serve
6 whole wheat burger buns, toasted
mixed salad
jacket potato fried
Place the beans and peas in separate pans, cover with water, bring to a boil, then boil for 15 minutes. Cover and simmer the adzuki beans for 25 minutes and the black eye peas for 35 minutes. Drain the beans and peas and rinse well.
Transfer to a mixing bowl and lightly mash together with a potato masher or fork. Set aside.
Heat 1 tablespoon of the oil in a skillet and gently cook the onion for 3 - 4 minutes, until soft. Mix into the beans with the yeast extract, grated carrot, bread crumbs, and seasoning. Bind the mixture together well.
With wet hands, divide the mixture into 6 pieces and form into burgers 3 1/4 inches in diameter. Put the flour on a plate and use to coat the burgers.
To make the barbecue sauce, mix all the ingredients together, until they are well blended.
Cook the burgers on a preheated medium hot grill for 3 - 4 minutes on each side, brushing with the remaining oil from time to time.
Serve the burgers in the toasted buns with a mixed salad, fried jacket potato wedges and the barbecue sauce. Serves 6.
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