Packed with flavour, these burgers will be enjoyed by both meat-eaters and vegetarians.
Makes 8. Ready in 40 minutes, plus chilling time.
- 3 tbsp olive oil
- 1 large red onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 4 spring onions, trimmed and finely chopped
- 1 carrot, peeled and grated
- 2 tsp chilli powder
- 2x400g cans mixed bean salad, drained and rinsed
- 100g canned sweetcorn, drained
- 100g fresh breadcrumbs
- 1 large egg
- 1 tbsp lime juice
- 4 tbsp fresh chopped coriander (or parsley)
- Toasted burger buns, baby spinach leaves and sliced tomatoes, to serve
Heat 1 tbsp of the oil in a frying pan and fry the chopped onion over a medium heat for 8-10 minutes until soft and golden. Add the garlic, spring onions and carrots and fry, stirring, for a further 2-3 minutes. Stir in the chilli powder.
Tip all the beans into a large bowl and roughly mash with a fork. Stir in the onion mixture along with the remaining ingredients and mix well to combine. Season to taste with salt and freshly ground black pepper.
Divide and shape the mixture into 8 burgers. Cover and chill in the fridge for at least 30 minutes.
Heat the rest of the oil in a large non-stick frying pan over a medium heat and fry the burgers for 3-4 minutes on each side until golden brown (you may need to do this in two batches so add a little more oil, if needed). Drain on kitchen paper then serve in toasted burgers buns with spinach leaves and sliced tomatoes.
For a lovely nutty texture replace the sweetcorn with 100g chopped walnuts.
The uncooked burgers freeze well, just place on a lined baking tray and freeze until solid then pack away into freezer bags. To cook from frozen, place the burgers on a lined baking tray, brush lightly with oil and bake for 25-30 minutes at 200C, fan 180C, Gas 6 until golden and piping hot.