This recipe was inspired by a Hemsley & Hemsley recipe for Black Bean Burgers – I prefer the sweetness and moistness of the kidney beans and the additional Mexican flavours, especially topped with a slice of Monterrey Jack cheese (left over from the Chicken Milanese). This recipe actually makes 6 decent size burgers, so that leaves a couple spare for another day. They reheat really well and it’s always good to have something in the freezer for one of those days when you really don’t have time to cook.


2 tins of kidney beans – rinsed and drained
1 medium red onion – finely chopped
1 clove of crushed garlic
Coconut butter – couple of spoons
1 teaspoon cumin seeds or ground cumin
6 or 7 sundried tomatoes in oil – drained and chopped
Half a packet of feta (whatever the “normal” size pack is – I think 200g or so is the norm, so half of that)
1 teaspoon of oregano
Handful of fresh coriander – chopped
4 heaped dessert spoons of buckwheat flour
2 teaspoons of chopped pickled jalapenos, or chilli to taste (fresh or dry)
Some slices of Monterrey Jack cheese


Put the oven on to 180 degree C (fan assisted)
Soften the chopped onion with a teaspoon of coconut butter – takes a few minutes on a gentle heat, I keep the saucepan lid on until they’ve softened, stirring occasionally.
Add the garlic and continue to cook for a couple of minutes
Add the drained kidney beans and mash with a masher until it’s a nice thick paste – continue to cook for a few more minutes to drive out the moisture
Whilst that’s cooking, put the rest of the other ingredients (apart from the cheese and coconut butter) into a separate bowl and mix together. Add the mashed beans and stir together. Leave to cool for a couple of minutes so you don’t burn yourself.
Put some greaseproof paper on an oven tray and brush with some of the coconut butter.
When the mixture’s ok to handle, bring it together into big handfuls, each of which will make a good burger. Shape and flatten. You might need to wash your hands half way through as they get too sticky to handle!
When complete, brush with some coconut oil and put in the oven for half an hour or so. Pop some cheese on top for 5 minutes until nicely melted.
Serve with some salad, avocado and I also made some homemade BBQ sauce with tomato puree, smoked paprika, balsamic vinegar and olive oil – it’s all about adding to taste really. It’s a Hemsley recipe so full credit to them – and if you look that up you’ll find recommended amounts – I tend to bung it together as I see fit!

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