Beany burgers with basil tzatziki

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• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  These are lovely, and a great freezer standby when you have vegetarian guests at your BBQs. Easy to make and you can substitute your favourite condiment.

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• Lily

  03 December 2007

  Lily rated and commented on this recipe

  

  I added a few more flavourings to the burger mixture such as chilli powder and some different herbs as I'm not a thyme fan. They turned out really well and after adding a few more breadcrumbs before frying, held together perfectly. I served them in tortillas with an avocado and orange salad. Brilliant meal.

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• donnerbono

  10 March 2008

  donnerbono rated and commented on this recipe

  

  Added a teaspoon of dried chilli flakes and turned out great. Will definitely make again.

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• Jasmine

  28 March 2008

  Jasmine commented on this recipe

  does anyone know where i can find the recipe for basil tzatziki please?

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• Clare Gee

  02 July 2008

  Clare Gee commented on this recipe

  We really enjoyed these burgers but I felt they needed lots of the tatziki to keep them moist. I also friedmy burgers with sunflower spray as I didn't fancy them being sat about in lots of oil.

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• aynia

  29 July 2008

  aynia commented on this recipe

  I also can't find the recipe for the basil tzatziki... Help?

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• Chocoholly!

  12 August 2008

  Chocoholly! rated and commented on this recipe

  

  these were great at a family BBQ a great change from ur usual shop bought burgers!! :)

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• emmawemma

  13 August 2008

  emmawemma rated and commented on this recipe

  

  These were really nice. The addition of the paste made it more interesting than the usual veggie/bean burgers.

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• MarKettle

  08 January 2009

  MarKettle rated and commented on this recipe

  

  Basil tzatziki: Mix together 200g pot reduced-fat Greek yoghurt, 1 crushed garlic clove, zest 1 lemon and a handful of shredded basil leaves. Season to taste and serve. I made the burgers using sundried tomato tapenade rather than sundried tomato paste as that's all I had in the cupboard at the time. Turned out really well, a very filling vegetarian meal.

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• Yorkshire Bex

  13 January 2009

  Yorkshire Bex rated and commented on this recipe

  

  Lovely, I used cannellini beans instead as couldn't find them.

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• Joan I'Anson

  27 January 2009

  Joan I'Anson commented on this recipe

  Sounds good but like other readers I can't find the "separate" recipe for basil tzatziki

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• Tora

  11 March 2009

  Tora rated and commented on this recipe

  

  Very nice! Had to improvise a bit as I couldn't get all the ingredients but it came out great. Used kidney beans instead of borlotti, polenta express instead of bread crumbs, a mix of chopped sundried tomatoes, harrisa paste and tomato paste instead of the sundried tomato paste, and doubled the dried thyme. Served with pittas, lettuce, tomato, gherkins and the basil tzatziki (thanks MarKettle for the recipe!)

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• jade

  20 May 2009

  jade commented on this recipe

  These are really tasty, I thought my boyfriend would miss meat but he loved these, and they are reslly easy to make, I added cucumber to the tzatziki (like the traditional way) we found it more refreshing with the burgers.

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• Shezza

  10 September 2009

  Shezza rated this recipe

  

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• mrFood

  01 October 2009

  mrFood rated this recipe

  

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• elbea

  07 February 2012

  elbea rated and commented on this recipe

  

  Even as a dedicated meat eater I found these very tasty - made a nice alternative to vegetarian sausages for veggie friends during the summer BBQ season too.

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• Annie

  17 May 2012

  Annie rated and commented on this recipe

  

  Basil tzatziki gives a huge boost to this dish. I found my own recipe, which is delicious and can be used with other things: Pound a peeled clove of garlic into a paste with half a teaspoon of salt - a small pestle and mortar is helpful to do this. Add this paste to natural yogurt (about half a large tub). Cut a length of cucumber (about 5 inches) legthways and scoop out the central section containing the seeds and discard the seeds. Grate the rest of the cucumber, with skin on, into the yogurt. Add salt and pepper, a squeeze of lemon juice and shredded basil. Use generously with the burgers.

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• JulesTheNorweegie

  16 May 2013

  JulesTheNorweegie rated and commented on this recipe

  

  I made this last night for dinner and it came out really nicely! I added the whole bunch of breadcrumbs, and didn't leave them in the fridge actually, and yet it still had a happy ending! I served them with a side of soinach, sweet potato wedges and wholemeal mini subs toasted in the oven, with a bit of barbeque sauce for good measure, delicious! http://julesthenorweegie.blogspot.co.uk/2013/05/beany-burgers-with-basil-tzatziki.html Check them out on my blog!

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Ingredients

• 50g pine nuts
• 425g can borlotti beans , drained and rinsed
• 1 small red onion , finely chopped
• 2 tbsp sundried tomato paste
• 85g fresh breadcrumbs
• 1 tbsp fresh thyme leaves or 1 tsp dried
• 1 egg , beaten
• sunflower oil , for frying

TO SERVE

• basil tzatziki (see separate recipe)
• flatbreads, tortilla or pitta breads

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Super healthy

Ingredients

• 50g pine nuts
• 425g can borlotti beans , drained and rinsed
• 1 small red onion , finely chopped
• 2 tbsp sundried tomato paste
• 85g fresh breadcrumbs
• 1 tbsp fresh thyme leaves or 1 tsp dried
• 1 egg , beaten
• sunflower oil , for frying

TO SERVE

• basil tzatziki (see separate recipe)
• flatbreads, tortilla or pitta breads

Per serving

350 kcalories, protein 11g, carbohydrate 29g, fat 22 g, saturated fat 3g, fibre 4g, sugar 2g, salt 1 g

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