With BBQ season is almost upon us this tasty recipe from Jamie Oliver’s 15 minute meals is sure to keep you satisfied till the cows come home. A quick and healthy take on a burger, this is one of my new favourite meals to whip up for friends. To accompany the bean burgers and slaw, grill or saute some large mushrooms, and toss together curly kale, salt, lemon juice and olive oil, and serve with a toasted sourdough bun or savoury quinoa. You can substitute creamy tahini dressing for the yoghurt in the slaw if you want to keep the cows really happy. Yum!
For the burgers:
1 big bunch coriander
1 x 400g tin of mixed beans
200g frozen broad beans
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lemon
1 heaped tblsp plain flour (or use gluten free flour/buckwheat flour)
olive oil
For the slaw:
1/2 small white and red cabbage
1/2 red onion
4 heaped tblsp fat-free natural yoghurt
1 heaped tsp wholegrain mustard
Put the coriander stalks in your food processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt & pepper, the cayenne, cumin, coriander, grated lemon zest and flour.
Whiz until fine & combined, scraping down the sides of the processor if needed.
Tip the mixture onto a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go.
Pour 1 tablespoon of olive or rapeseed oil into the frying pan, followed by the burgers, pressing them down with a fish slice & flipping them when golden.
Swap to grater in the processor, then grate the cabbage and peeled onion and tip into a bowl.
Chop the coriander leaves and add, with the yoghurt, mustard and the juice of the zested lemon, then toss and season to taste.