zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Cannellini Bean and Red Pesto Burgers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Cannellini Bean and Red Pesto Burgers

    For a Mediterranean touch, try these bean burgers with salad and chutney.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    • 410g can Waitrose Cannellini Beans, drained and rinsed
    • 2 tbsp Sacla' Organic Red Pesto
    • 50g fresh white breadcrumbs
    • 1 small red onion, very finely chopped
    • 1 medium egg, beaten
    • 1 tsp olive oil
    • 1 Pain Rustique Bread Roll
    • ½ x 110g pack Waitrose Gourmet Tenderleaf Salad
    • 2 tbsp Baxters Tomato Chutney with Red Peppers
    • Freshly ground black pepper

    Method

    1. Using a potato masher, mash the beans until smooth. Mix with the pesto, breadcrumbs, red onion, egg and black pepper to taste.
    2. Brush a large non-stick frying pan with the oil and heat gently. Spoon the mixture into the pan, making 2 separate piles. Using the back of the spoon, gently pat out into 2 burger shapes, and cook for 4-5 minutes on each side, or until golden brown.
    3. Preheat the grill. Split open the bread roll and lightly toast the cut sides under the grill. Pile the leafy salad on each half and top with the bean burgers. Finish with a spoonful of chutney. Serve warm.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Switch the whole egg for 1 yolk - this will make a slightly firmer mixture which you can shape using wet hands, for a neater burger.

    Comments

    Average user rating

    5 stars

    Glossary