John's Triple Bean Burgers
SERVES 6
INGREDIENTS
- 1 x 400g tin kidney beans, drained and rinsed
- 1 x 400g tin black beans, drained and rinsed
- 1 x 400g tin cannellini beans, drained and rinsed
- 110g panko breadcrumbs
- 100g feta, crumbled 1.69
- 80g frozen peas, defrosted
- 50g pack of mint, leaves picked
- 2 tsp ground cumin
- 2 tbsp oil
- 6 burger buns – get brioche for this
- 400g Greek yogurt (ideally 10% fat)
- Zest of a lemon and juice of ½
- 1 clove garlic crushed
- Salad to serve – baby gem and tomatoes or anything else you like
METHOD
1. Put the beans, 100g of the breadcrumbs, feta, peas, 35g of the mint, cumin and a pinch of salt and pepper into a blender and pulse for a few seconds, a couple of times until coarsely combined. OR if you don't have any equipment, this can simply be done by using your hands!
2. Shape the mixture into 6 patties about 3 cm high. Dust each with the remaining breadcrumbs and set to one side for 15 minutes to firm up before cooking.
3. Heat the oil in a large pan over a medium heat and cook the burgers for 4-5 minutes on one side until golden. Turn them over and continue cooking for a further 4-5 minutes OR pop them into a 180 fan oven for 5 minutes to heat them through.
4.Mix the yogurt with the remaining mint, lemon, garlic and a pinch of salt. The earlier you make this, the stronger the flavours will be. Spread all over the bottom of the buns.
5.To serve, pop on the cooked burgers and add any salad you like. Pop on the lids and dive in!
