Burger with Bean Patty, Spinach and Parmesan

Ingredients

• 400 g kidney beans (canned)
• 120 g breadcrumbs
• 1 Red Onion
• 1 pinch ground cumin
• Salt
• pepper (ground)
• chili powder
• 100 g Baby spinach
• 3 Garlic cloves
• 5 Tbsp plant oil
• Nutmeg (freshly grated)
• 4 sesame seed burger buns
• 30 g Parmesan

Instructions

1. 1.

   Rinse the beans in a sieve and drain well. In a food processor, pulse ¾ of the beans with breadcrumbs and about 75 ml lukewarm water until finely chopped, then transfer to a bowl. Peel and finely chop the onion. Add the remaining beans, cumin, salt, pepper and chili to the mixture and stir well. Cover and let rest for about 30 minutes.

2. 2.

   Wash the spinach thoroughly and drain. Peel the garlic and slice into thin rounds.

3. 3.

   Preheat the oven on grill mode. The patty mixture should be firm enough to shape; add a little water or breadcrumbs if needed. With damp hands, form four patties and brown them in a skillet with 3–4 tbsp hot oil for 3–4 minutes per side. Heat remaining oil in another pan and briefly sauté the garlic. Add the spinach, tossing occasionally until wilted (about 3–4 minutes). Season with salt and nutmeg.

4. 4.

   Slice the buns in half and toast the cut sides under the grill briefly.

5. 5.

   Place one patty on each bun bottom, top with the garlic‑spinach mixture, sprinkle or shave parmesan, then cover with the bun tops.