Monster kidney bean burgers with Comté
Monster kidney bean burgers with Comté. Prepared with Comté instead of cheddar.
Active time45 min
Cooking20 min
Total45 min
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Ingredients
- 100 g Comté
- 1 egg
- 500 g cooked, drained kidney beans
- 20 ml oil
- 8 pitted green olives
- 3 g salt
- 4 burger buns
- 80 g gherkins
- 80 g rolled oats
- 60 g ketchup
Preparation
Dry the drained beans thoroughly, then mash them with the oats, egg and salt. Shape 4 firm patties and leave to rest for 5 minutes while preparing the decorations.
1 egg500 g cooked, drained kidney beans3 g salt80 g rolled oats- mixing bowl
Cut the Comté into thin slices, then cut them into teeth. Cut the gherkins into tongues.
100 g Comté80 g gherkins- knife
Cook the patties in the oil for 8 to 10 minutes on each side over a medium heat, until piping hot and set all the way through, with no raw egg remaining; turn carefully. Warm the buns in a dry frying pan.
20 ml oil4 burger buns- frying pans
Fill the buns with ketchup and a patty, then add the teeth and tongue. Place two olives in hollows in the bun for eyes, without a hidden cocktail stick.
8 pitted green olives60 g ketchup- plates
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration