Bean Burger with Spinach and Parmesan
- 400 grams Kidney beans (canned)
- 120 grams breadcrumbs
- 1 red onion
- 1 pinch ground Cumin
- freshly ground peppers
- Chili powder
- 100 grams Baby spinach
- 3 garlic cloves
- 5 Tbsps vegetable oil
- freshly grated Nutmeg
- 4 Hamburger bun (with sesame)
- 30 grams Parmesan
Rinse kidney beans in a colander and drain well. In a food processor, finely chop 3/4 of the beans in portions and place in a bowl with breadcrumbs and a little warm water, up to about 75 ml (approximately 2 1/2 ounces). Peel onion and chop finely. Add onions with the other beans, cumin, salt, pepper and chili to the chopped beans and mix everything well. Allow to sit covered for about 30 minutes.
Rinse spinach thoroughly and drain. Peel garlic and cut into thin slices.
Preheat oven grill. The mixture for the burgers should now be easy to shape, as required add extra water or crumbs. With wet hands shape into 4 patties and fry each in a pan with 3-4 tablespoons of hot oil on both sides for 3-4 minutes until brown. Heat oil in a second pan and fry garlic briefly. Add spinach and cook together for 3-4 minutes with occasional stirring. Season with salt and nutmeg.
Cut rolls in half and toast briefly with the cut faces upward under the grill.
On each bottom bun add a patty and spread with spinach with garlic. Grate or plane the Parmesan cheese and place the bun top on and serve.