Bunker Burgers
Whether it’s a few extra items in the pantry, or a bunker full of supplies for the apocalypse, most of us like the idea of having some spare food on hand for emergencies. Most popular together with pasta, is baked beans, rice, and flour … just what you need to make a batch of Bunker Burgers.
Ingredients
- 420g can baked beans
- 2 cups cooked whole grain half and half brown rice & Quinoa is a winner
- ¼ cup sunflower seeds fresh or roasted
- 1 tbsp dried thyme or 2 tbsp fresh
- 1 tbsp dried oregano or 2 tbsp fresh
- 2 tsp regular vinegar
- ¾ tsp salt optional
- ⅓ cup wholegrain flour
coating
- 1 cup ground linseed (flaxseed) or dried breadcrumbs
Instructions
- Open the beans & press the lid down firmly to squeeze out the excess sauce off the top. Leave the rest of the sauce surrounding the beans.
- Put the grain, seeds, herbs, vinegar & salt in a bowl and mix together.
- Add the baked beans, and mix.
- Stir in the flour, and form 1/3 cup into a burger – (or ½ cup for a wide patty to sandwich in a bun). The mix should hold reasonably well but still be moist.
- Coat that ‘test’ patty in linseed or crumbs and cook on a low to medium heat for approx. 3-4 mins a side until golden,* (see tips above). If it’s not holding together well when cooked, add a little more flour to the mix before you make up the rest of the batch.
- Serve with tomato salsa or sauce as soon as the batch is cooked.
- * Inspired by Diana Noonan, I cook both sides at once in the sandwich maker, no oil needed. Same with a non-stick pan. Visitors prefer the familiar taste of them lightly fried, but we prefer oil-free.
Tried this recipe?Let us know how it was!