Bean and Semolina Burgers

Introduction

These burgers use about equal volumes of mashed beans and semolina, then get coated in breading mix for a crisp exterior. The dough comes together with just enough water to hold its shape, and the patties fry quickly in a hot, lightly oiled pan. You get a simple meatless main that works for a weeknight dinner or make-ahead lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• Cooked mashed white or kidney beans
• Semolina flour
• Breading mix
• Salt
• Pepper
• Cumin (optional)
• Oregano (optional)
• Savory (optional)

Instructions

1. Combine about equal volumes of the mashed beans and semolina. Mix in just enough water to get a moldable dough.
2. Combine the breading mix, salt, pepper, and spices.
3. Shape the bean mixture into patties.
4. Dip both sides of the patties in the breading mix in order to coat completely. Shake off any excess breading.
5. Push the patties carefully on a spatula and fry them on both sides in a hot, oiled pan. If you use too much oil the patties will be soaked in fat, if you use too little, the breading mix will not be fried. It’s probably best to add a little bit of oil and then shuffle the patties around in the pan. The patties very quickly become robust enough so you can easily pick them up and turn them with a spatula to see if the other side had enough oil.
6. Serve hot.

Variations

• Use white beans if you want a milder flavor and a softer interior; use kidney beans for a firmer patty with a deeper, earthier taste.
• Add cumin to the breading mix for a warmer, more savory profile that makes the burgers taste fuller without changing the texture.
• Add oregano for a more herbal finish, especially if you plan to serve the patties with tomato-based toppings or sauces.
• Shape the bean mixture into smaller patties instead of full-size burgers if you want more crust and a shorter frying time.
• Make the patties slightly thinner for a crisper result, or slightly thicker for a softer center.

Tips for Success

• Add the water gradually when mixing the mashed beans and semolina; the dough should feel moldable and hold its shape when pressed.
• Heat the pan before adding the patties so the breading starts frying on contact instead of absorbing oil.
• Use a light layer of oil and move the patties around the pan as they cook so the coating browns evenly.
• Turn the patties once the underside looks deep golden and releases easily from the pan.

Storage and Reheating

Store cooled patties in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag with parchment between layers for up to 2 months.

Reheat in a skillet over medium heat with a small amount of oil for 2 to 3 minutes per side to bring back the crust. You can also reheat them in a 375°F oven for 8 to 10 minutes, flipping once. A microwave works for convenience, but the coating will soften.

FAQ

Can you use canned beans for these burgers?

Yes. Drain them well and mash them thoroughly so the mixture is not too wet before you add the semolina.

Why are the patties falling apart in the pan?

The mixture is usually too wet, or the pan was not hot enough when the patties went in. Add water sparingly when mixing, and fry in a properly heated pan.

Can you bake these instead of frying them?

Yes, but the coating will be less crisp. Bake on a lightly oiled sheet at 425°F until browned on both sides, flipping once.

Do the optional spices make a big difference?

They change the flavor more than the structure. Without them, the burgers stay simple and neutral; with them, the crust gets more character.