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. As these don’t contain eggs either they are a perfect vegan option.
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.
- Preheat the oven to 220ºC, gas mark 7.
- 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.
- Season with black pepper.
- 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 dairy free option.
2 x 410g cans butterbeans, drained and rinsed
3 tbsp pesto e.g. red pesto or rocket pesto – dairy free if needed
115g / 4oz gluten free breadcrumbs, quinoa flakes or gluten free oats
1 garlic clove, crushed
1 red onion, finely chopped
Freshly ground black pepper
Gluten free rolls, salad leaves and sliced tomato to serve