Bean burgers with tomato salsa

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the burgers

  • 1 onion, grated
  • 1 carrot, peeled and grated
  • 2 garlic cloves, minced
  • 2 hot green chillies, chopped
  • 1 tsp cumin seeds, toasted and ground
  • 2 portobello mushrooms, chopped
  • 400g tin red kidney beans, drained and rinsed
  • 400g tin black beans, drained and rinsed
  • 6 sundried tomatoes in oil, drained and chopped
  • 50–75g/1¾–2⅔oz panko breadcrumbs
  • 150g/5½oz polenta
  • 2 tbsp vegetable oil
  • salt and freshly ground black pepper

For the tomato salsa

  • 1 beef tomato, chopped
  • 1 garlic clove, minced
  • 1 banana shallot, peeled and diced
  • 1 tbsp chopped fresh coriander stalks
  • 1 pickled jalapeño chilli, chopped
  • 2 tbsp olive oil
  • sherry vinegar, to taste

For the lime mayonnaise

  • 1 tbsp crème fraîche
  • 1 tbsp mayonnaise
  • 1 lime, juice only
  • 1 garlic clove, minced

To serve

  • 4 burger buns, split
  • 25g/1oz rocket leaves
  • 2 piquillo peppers from a jar, chopped
  • 150g/5½oz feta, crumbled

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