Greek-inspired bean burgers
SERVES 2
Delicious stuffed into pitta, buns or simply served with a big hearty salad – these burgers are a great meat-free option.
YOU WILL NEED
1 ½tbsp olive oil
1 red onion, ½ diced and ½ finely sliced 1 garlic clove, crushed
1 x 400g tin mixed beans, drained and rinsed
25g fresh wholemeal breadcrumbs 1tbsp dried oregano
1tsp chilli flakes
½ tsp dried mint
Zest and juice ½ lemon
70g reduced fat Greek-style salad cheese or vegan alternative
For the rest:
1tbsp red wine vinegar
2 wholemeal pitta bread
75g 0% fat Greek-style natural yogurt or vegan alternative
½ cucumber finely diced
2tbsp mint, roughly chopped
Bag mixed salad leaves, to serve
HOW TO DO IT
1
Heat ½ tbsp oil in a frying pan and cook the diced onion and garlic until soft. Add the beans to the pan to warm through. Use a potato masher to crush into a paste. Mix in the breadcrumbs, oregano, chilli, mint, lemon juice and zest and cheese. Press and shape into four patties.
2
Pour the red wine vinegar over the sliced onion. Mix together and set aside until ready to serve.
3
Heat the remaining 1tbsp oil in the frying pan and cook the burgers for 4 mins on each side until cooked through and hot.
4
Meanwhile, mix the yogurt, cucumber and mint and toast the pitta bread and slice to open up the pitta pocket. Top with a bean burger and some of the quick pickled sliced onions. Serve with the yoghurt, pitta and rest of the salad ingredients.
TIP INSTEAD OF FRESH MINT, TRY 1TSP MINT SAUCE IN THE YOGURT MIX. IT HAS A SLIGHTLY VINEGARY TASTE WHICH CUTS THROUGH THE CHEESE AND BEAN MIXTURE.