Cannellini bean burgers

    30 min

    These nutritious vegetarian burgers are tasty enough to appeal to everyone. They hold their shape well yet remain wonderfully moist when grilled. A cherry tomato and basil salad is the perfect complement.

    30 people made this

    Serves: 4 

    • 5 tsp extra virgin olive oil
    • 1 small onion, finely chopped
    • 1 carrot, coarsely grated
    • 2 tsp sun-dried tomato paste
    • 2 cans cannellini beans, about 410 g each, drained and rinsed
    • 55 g (2 oz) fresh white breadcrumbs (made by grating the bread)
    • 55 g (2 oz) mature Cheddar cheese, grated
    • 2 tbsp chopped parsley
    • 4 large wholemeal baps
    • salt and pepper
    • frise to garnish
    • Cherry tomato salad
    • 1 tbsp extra virgin olive oil
    • 1 tsp lemon juice
    • 340 g (12 oz) cherry tomatoes, a mixture of red and yellow if possible, quartered
    • 1 tbsp torn or shredded fresh basil

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat 3 tsp of the oil in a non-stick frying pan, add the onion and cook for 5 minutes, stirring frequently, until softened. Add the grated carrot and cook for a further 2 minutes, stirring. Remove from the heat and stir in the tomato paste.
    2. Preheat the grill to moderate. Tip the cannellini beans into a bowl and mash with a potato masher to break them up roughly. Add the cooked vegetables, breadcrumbs, cheese, parsley, and salt and pepper to taste.
    3. Use your hands to mix all the ingredients together, then divide into 4 portions. Shape each into a large burger, about 10 cm (4 in) in diameter and 2.5 cm (1 in) thick.
    4. Lightly brush the burgers on both sides with the remaining 2 tsp olive oil and place on the rack of the grill pan. Cook for 4–5 minutes on each side or until slightly crisp and hot all the way through.
    5. Meanwhile, make the salad by whisking together the oil, lemon juice and seasoning to taste in a bowl. Add the tomatoes and basil.
    6. Split the baps in half using a serrated knife. If liked, toast under the grill with the burgers for the last 2–3 minutes of cooking. Place the bean burgers inside and serve, with the tomato salad and a garnish of frise.

    Some more ideas

    For spicy bean burgers, replace the tomato paste with 1½ tsp of your favourite curry paste. * Make soya bean and olive burgers. Cook a bunch of finely chopped spring onions and 1 seeded and finely chopped fresh red chilli in the 3 tsp oil for 3–4 minutes to soften, then stir in 1 grated courgette and cook for 2 more minutes; omit the tomato paste. Mash 2 cans soya beans, about 410 g each, drained and rinsed. Add the cooked vegetables together with 55 g (2 oz) chopped stoned black olives, a dash of soy sauce, 2 tbsp chopped fresh coriander and seasoning to taste. Shape into 8 burgers and brush with the remaining 2 tsp oil. Grill for 3–4 minutes on each side. Serve in halved pitta breads, allowing 2 burgers per person, and add 450 g (1 lb) plum tomatoes and 1/2 cucumber, both sliced.

    Plus points

    Not only are cannellini beans packed with protein, they also contain many minerals, including iron, potassium, phosphorus and manganese. * Cheese is a very nutritious food to include in the diet. In general, the harder, more dense cheeses such as Cheddar contain more protein, calcium, phosphorus and B vitamins than softer cheeses.

    Each serving provides

    A, selenium * B1, C, niacin, calcium, copper, iron, zinc * B2, B6, E, folate, potassium

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I tried making this to the recipe and it wasn't too bad but I tried it again the following night with an extra carrot and one less tin of beans, some tikka paste instead of tomato paste and a handful or so of oats instead of breadcrumbs. As I'm a spice freak - I also added half a finely chopped chilli. I fried them using spray oil to reduce the oil content and they were amazing! Next I'm going to try them as little balls for dipping with pakora sauce!  -  10 Feb 2012


    Yum! These burgers are really easy to make, are quick to prepare and taste great. The sundried tomato paste give them a really nice flavour.  -  15 Aug 2010