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Baked butter bean and sundried tomato burgers recipe

Baked butter bean and sundried tomato burgers recipe

35 ratings

This vegan bean burger recipe is a must-try – packed with butter beans, chickpeas and tangy sundried tomatoes, it's definitely a dinner to look forward to. Pair with roast potato wedges and a fresh salad, and make a quick zesty garlic yogurt dressing to drizzle over for a winning vegan dinner idea. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 361 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 3 baking potatoes, sliced into wedges
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp crushed chillies
  • 1 tsp smoked paprika
  • 400g tin butter beans, drained and rinsed
  • 400g tin chickpeas, drained and rinsed
  • 80g sundried tomatoes, drained
  • 15g fresh flat-leaf parsley, chopped
  • 2 x 120g pack house salad, tomatoes halved

For the dressing

  • 150g Free From natural yogurt alternative (unsweetened)
  • 1 garlic clove, crushed
  • ¼ lemon, juiced
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1525kj
    361kcal     18%

  • Fat

    12g 17%

  • Saturates

    1g 7%

  • Sugars

    7g 7%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 49.9g Protein 15.4g Fibre 12g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potato wedges on a large nonstick baking tray and toss with 1 tbsp oil. Season and roast for 30 mins. Meanwhile, in a large frying pan, heat the remaining oil over a medium heat. Add the onion and fry for 5 mins until starting to soften. Add the garlic, crushed chillies and paprika; fry for 2-3 mins until fragrant.
  2. Tip the onion mix into a food processor with the butter beans and chickpeas and blitz to bring everything together to a chunky mix. Add the sundried tomatoes and the parsley; season. Pulse to combine to a chunky consistency, then use your hands to bring the mix together and shape into 4 large burgers.
  3. Put the burgers on a lined baking tray and bake for 25 mins until golden and crunchy on the outside. Meanwhile, mix the dressing ingredients together with 2-3 tbsp of water to loosen. Serve the burger with the wedges and salad, and drizzle over the dressing.

Get ahead: You can make the burgers 24 hrs ahead up to the end of step 2, then keep covered in the fridge.

Freezing and defrosting guidelines

Freeze burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

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