Cheesy Bean Burgers
A delightful twist on traditional burgers, these butter bean burgers are packed with flavor and texture. Creamy butter beans are mixed with tangy Wensleydale cheese and aromatic onion and garlic, then formed into patties and coated with a crispy breadcrumb crust. Served alongside juicy roasted cherry tomatoes and peppery rocket leaves, this vegetarian dish is a wholesome and satisfying meal for any day of the week.
— Constant Cookbook
Ingredients
- 400g can butter beans , drained and rinsed
- 3 tbsp olive oil
- 1 small onion , finely chopped
- 1 garlic clove , crushed
- 75g Wensleydale cheese (or vegetarian alternative), crumbled
- 1 tbsp plain flour
- 1 egg beaten
- 50g fresh white breadcrumbs
- 300g punnet cherry tomatoes
- 100g bag rocket
Instructions
- Heat oven to 190C/170C fan/gas 5. Tip the butter beans into a bowl and mash with a fork to form a rough purée. Set aside. Heat 1 tbsp of oil in a small frying pan and add the onion and garlic. Cook over a gentle heat for 3-4 mins, until softened.
- Stir the onion mixture into the butter beans, along with the cheese, then season. Shape the mixture into 4 patties, cover and chill for 10 mins.
- Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 mins, until tender.
- Tip the flour, egg and breadcrumbs onto three separate plates. Roll each patty in the flour, dusting off any excess, carefully roll in the egg, then finally coat in the breadcrumbs.
- Heat remaining oil in a non-stick frying pan and add burgers. Cook for 8-10 mins, turning occasionally until golden. Drain on kitchen paper and serve with the roasted tomatoes and rocket.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 541 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.36 milligram of sodium
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