Ingredients
250g wholemeal bread, sliced
1kg red kidney beans, cooked and drained
300g carrots, peeled and grated
300g Cheddar cheese, grated
5g cajun seasoning
20g Knorr Professional Vegetable Powder Bouillon
300g Cheddar cheese, grated
Method
- Place the bread into a blender and blitz to make fine breadcrumbs then pour into a bowl.
- Add the beans to the blender and blitz to roughly chop then place into a bowl with the breadcrumbs.
- Add the carrots, cheese, cajun seasoning, and 15g bouillon then mix together.
- Shape into burger patties and place onto an oven tray then chill in the fridge for 20 mins.
- To finish: add 250ml water into a saucepan, whisk in 5g bouillon and reduce to a glaze.
- Remove the burgers from the fridge and brush with the bouillon glaze, then place into the oven and bake for 10 mins at 200C.
- Turn the burgers over and brush with any remaining glaze, then continue to cook for another 10 mins or until golden and core temperature is reached.
