Baked butter bean and sundried tomato burgers recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1525kJ 361.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 49.9gProtein 15.4gFibre 12.0g
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- 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.
- 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.
- 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.
- See more Vegan recipes
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.
