Bean Burgers with Chorizo

I think one of the best casual meals for a crowd is burgers. They are easy to make, everyone likes them, and there is something about eating with your hands that cuts tension. You can also spread out some of the prep work by asking your guests to help prepare the topping by slicing tomatoes, toasting the buns and things like that.Despite how easy these burgers are to make, they are not your average run-of-the-mill burger. By adding mashed kidney beans you make the expensive ingredients (the beef and chorizo) go farther and you add lots of fibre making the meal a tad healthier. The addition of quite strong spices (smoked paprika and cayenne pepper) and chorizo adds heat to the burger and gives the beans favours to absorb. Since there are no carb fillers in these recipe, they are not the most robust patties. Instead of cooking them on the barbecue (where they would probably just fall apart), you brown them off in a frying pan and then place them in a hot oven to finish cooking. I know this isn’t as fun an plopping burgers on a barbie, but it does take away the stress of cooking since the oven does all the work and you can brown the burgers up to two hours before baking.

Honestly, if you make these for dinner, you’ll be eating them cold the next morning for┬ábreakfast, they are just that good.

Makes 25 burgers

  • 1 kg mince beef
  • 150 g chorizo
  • 2 cans red kidney beans
  • 2 onions
  • 6 large garlic cloves
  • 2 tbsp mustard
  • 2 tbsp smoked paprika
  • 2 tbsp cayenne pepper
  • 2 eggs
  • Salt
  • Pepper
  • 2 tbsp olive oil (for frying)
  1. Rinse the kidney beans and leave to drain.
  2. As the beans are draining, finely dice the onions and garlic as small as you can to avoid getting bits of raw veg in your cooked burgers.
  3. Next, remove the skin and chop the chorizo into small pieces.
  4. In a large bowl, add the onions, garlic, and beans. It helps to smush the beans with your hands as you add them to the bowl. The goal is to have a bean paste with a few chunks in it.
  5. Add the mustard, cayenne pepper, smoked paprika, a good pinch of salt and a few grinds of pepper.
  6. Give everything a good stir then add the chorizo, beef, and eggs.
  7. Now it’s time to get your hands dirty! Give them a wash then use your hands to mix the meat into the spiced mixture.
  8. Make as many burger patties as you can (you should get about 25). I usually shape my burgers based on the buns I’m using. I try to make sure the burger will reach the edge of the bun.
  9. Once your patties are formed, layer them on a cookie sheet or cutting board that will fit in your fridge separating the layers with aluminum foil.
  10. Cover the burgers with a final layer if aluminum foil tucking the edges in.
  11. Refrigerate the burgers for at least 2 hours and up to a day. At this stage you could also individually wrap them and freeze the burgers for later.
  12. Preheat your oven to 400F (200C).
  13. To cook the burgers, start by heating a tablespoon of the oil in a frying pan on high.
  14. When the oil is hot (put a drop of water in the oil to test how hot it is: if the water sizzles and immediately evaporates, it’s hot enough), add as many burgers as you can to the pan without overcrowding them.
  15. Leave them to brown for 2-3 minutes. Flip the burgers and leave for the other side to brown adding more oil as necessary. Try to avoid handling the burgers too much. Since there is no carb filler in the burgers themselves, they are more prone to falling apart. After you’ve browned the burgers, you can set them aside for up to an hour before you finish them off in the oven.
  16. Spread the burgers out on a few cookie sheets. Now is the time to add cheese if anyone wants cheese burgers.
  17. Bake for 10-15 minutes until the burgers are cooked through.
  18. Serve with lettuce, tomatoes, and coleslaw (if you’re feeling ambitious) and enjoy :)
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