Bean vege burgers

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Ian Wallace

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Serves: 4

Time to make: 20 mins

Ingredients

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Patties

2 x 425g cans four-bean mix, drained, rinsed

⅓ cup (60g) roughly chopped oil-free sun-dried tomatoes

¼ cup finely chopped fresh chives

2 cloves garlic, crushed

½ teaspoon chilli flakes

½ cup dried breadcrumbs

olive spray oil

To serve

4 whole grain bread rolls, sliced in half

4 lettuce leaves

2 tomatoes, sliced

225g can sliced beetrootbeetsX, drained

¼ cup hummus

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Instructions

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1 Place beans in a food processor and blend until roughly chopped, or mash with a fork. Transfer to a large bowl. Add sun-dried tomatoes, chives, garlic, chilli flakes and 1/4 cup breadcrumbs. Combine well. Shape into 4 patties.

2 Place remaining breadcrumbs in a shallow bowl. Lightly coat patties with crumbs. Spray patties with olive oil.

3 Heat a large non-stick frying pan over a medium heat. Add patties and cook each side for 2-3 minutes or until golden and heated through.

4 To serve, place base of rolls on 4 serving plates. Top with lettuce, bean patty, tomato, beetroot and a spoonful of hummus. Cover filling with top of rolls. Serve.

Nutrition Info (per serve)

Calories 485 cal

Kilojoules 2030 kJ

Protein 27 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 18 g

Dietary fibre 17 g

Sodium 860 mg

Calcium 130 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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