نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

برغر سماش بالفاصولياء الحمراء والشيبوتلي

American 15 Mins Prep · 15 Mins Cook

Drain and rinse the kidney beans and place in a large bowl. Peel and finely chop the onions and garlic.
Using a fork or potato masher, mash the kidney beans, but leave some texture. Add the onion, garlic, chipotle pepper, cumin, smoked paprika, breadcrumbs, tomato paste, egg, salt, and pepper. Mix until well combined. Divide the mixture into four 35g equal portions. Shape each portion into a ball.
In a pan, heat the oil over a medium heat. Place the balls in the pan and press down with the back of a spatula. Fry for 3-4 minutes per side, or until golden and cooked through. Top with the cheese slices and allow to melt.
Slice and toast the burger buns.
Place a burger patty on the bottom half of each bun. Top with lettuce leaves and mayonnaise then cover with the top half of the buns. Serve while hot.