These creamy burgers have a lovely summery Mediterranean flavour. Butterbeans are a soft textured bean, creamy and mild tasting making them ideal for burgers as well as being a great vegetarian protein food. Easy to make these burgers can be prepared in advance and cooked when needed. We often make up a big batch and freeze them too. You can cook them from frozen just allow a little longer in the oven. I like to serve these with a little salsa or homemade tomato sauce or you can place them in gluten free rolls for a healthy fast food alternative.

 

Pesto Butterbean Burgers

Overview

Difficulty – Easy

Time – 15 minutes preparation, 30 minutes cooking time

Serves – 4


What’s good about it?

Rich in protein butterbeans are a great source of soluble fibre too making these ideal for digestive health. Any soft textured bean can be used in this recipe – haricot beans and cannelini beans are particularly goo.

  1. Preheat the oven to 220ºC, gas mark 7.
  2. Place the beans and pesto in a food processor and process until smooth. Add the breadcrumbs, garlic and onion and process lightly to combine. Leave some texture in the mixture.
  3. Season with black pepper.
  4. Using damp hands shape the mixture into 8 burgers. Place on a lined baking tray. Bake in the oven for 30 minutes until golden brown. Either serve them with a little salad and tomato sauce or place in rolls with sliced tomato and salad leaves.

Did you Know?

It’s easy to make your own pesto. Traditionally it is made with a combination of olive oil, pine nuts, fresh basil, garlic and Parmesan cheese but you can use any nuts or seeds and instead of Parmesan add 2-4tbsp nutritional yeast flakes to make a vegan version

2 x 410g cans butterbeans, drained and rinsed

3 tbsp vegan pesto

115g / 4oz gluten free breadcrumbs

1 garlic clove, crushed

1 red onion, finely chopped

Freshly ground black pepper

Gluten free rolls, salad leaves and sliced tomato to serve