
White-bean burgers
https://www.coop.co.uk/recipes/white-bean-burgers
You could use butter beans instead of cannellini, if you like. Either way, these thrifty veggie burgers taste delicious
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 85g
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Ingredients
- 1 large baking potato, cut into wedges
- 1½ tbsp Co-op vegetable oil
- 1 red onion, half finely diced, half finely sliced
- ½ red pepper, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 400g can Co-op cannellini beans, drained and rinsed
- ½ x 25g pack flat leaf parsley, chopped
- 1 tsp each thyme, cumin and smoked paprika
- Zest and juice of 1 lemon
- 8 tbsp Co-op reduced fat mayonnaise
- 2 Co-op white rustic rolls, split
- 120g pack Co-op watercress, spinach and rocket salad
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- Toss the potato wedges with ½ tbsp of the oil, season, then spread out on a baking tray
- Bake for about 30 mins, until tender
- Meanwhile, heat another ½ tbsp of the oil in a frying pan, then cook the diced onion, pepper and celery for 6-8 mins, until soft
- Stir in the garlic for the last minute of cooking, then transfer to a large bowl
- Mix in the beans, parsley and spices, plus half the lemon zest and juice
- Mash well with a fork until combined but with some texture
- Using wet hands, form into two patties, and leave to chill in the fridge for at least 30 mins
- Heat the remaining vegetable oil in the same frying pan, then cook the patties for 3-4 mins on each side, until cooked through and golden
- Mix the mayonnaise with the remaining lemon zest and juice
- To assemble the burgers, fill the buns with some lemon mayonnaise and salad, the burgers and sliced red onion
- Serve with the remaining salad and potato wedges on the side, plus the rest of the lemon mayo for dipping