Preparation time
1-2 hours
Cooking time
less than 10 mins
Serves
Serves 4
Dietary
Vegetarian

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
Method
To make the bean burgers, place the onion and carrot in a clean tea towel or muslin and squeeze the water out over the sink or a bowl. Set aside. In a food processor, blitz the garlic, chilli, cumin, mushrooms, beans and sundried tomatoes. Season with salt and pepper and stir in the dried onion, carrot and panko breadcrumbs. Form into four burger patties and chill in the fridge for at least 1 hour to firm up. Dust each patty lightly in the polenta. Heat the oil in a frying pan and fry the burgers for 2–3 minutes on each side until crispy.
To make the tomato salsa, mix all of the ingredients together in a bowl.
To make the lime mayonnaise, mix the crème fraîche, mayonnaise, lime juice and garlic with a pinch of salt in a small bowl.
Toast the burger buns and spread with the mayonnaise mixture. Add the rocket leaves and peppers and then add the patties, salsa and feta. Serve immediately.